July 8, 2010

Tilapia Oreganata and Jen's Summer Squash Medley

This is a really easy, yummy fish recipe, from one of my favorite blogs, Aggie's Kitchen. I didn't take a photo of the finished product, but I am sure I will make this meal again. I just hope I remember to get a pic next time! I served this dish with some sauteed zucchini/yellow summer squash (recipe below), and a wild brown rice pilaf. The whole meal was light and very delicious!!!

Tilapia Oreganata
Adapted From: Aggie's Kitchen
Originally Adapted From:Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog

4 tilapia fillets (I used 4 oz. loin pieces)
2 tablespoons extra virgin olive oil
3/4 cup panko (Italian seasoned bread will also work)
1/4 cup chopped fresh parsley
zest from one large lemon
3 tablespoons fresh lemon juice
4 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon of fresh or dried thyme
1/2 teaspoon of celery salt

Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.

Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through celery salt) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered.

Bake until the fish is just opaque in the center, about 10 minutes.

Here is a fast and flavorful veggie recipe that goes well with fish or chicken.

Jen's Summer Squash Medley

2 Tablespoons of olive oil
2 medium zucchini, cut into 1/2 inch half-moon shapes
2 medium yellow squash, cut into 1/2 inch half-moon shapes
1 shallot, diced finely
1 large garlic clove, minced
1/2 cup of white wine
salt and pepper to taste

In a large skillet, heat olive oil over medium-high heat. Once pan is hot, add shallot, zucchini and yellow squash. Saute until shallot is fragrant and translucent and squash/zucchini pieces are starting to soften (you want them cooked, but still slightly crisp...don't let them get mushy!) Add salt and pepper, and white wine to pan;make sure to scrape up brown bits at the bottom of the pan with a whisk or wooden spoon so they can incorporate into the dish. Let wine reduce until almost completely evaporated. Remove from heat, then serve and enjoy!

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