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Sunday, November 25, 2012

Roasted Tilapia on Fennel with Multipass

Since last week's fennel experience and this week's insanely low prices (45 cents/kg are you kidding me?), I couldn't help myself... I am eternally pleasant to be with when I get what I want.  Keep that in mind will you?
This time, I paired it with some Tilapia, garden zucchini, and fun 5 cereal mix business.  Surprisingly, the multipass grain party was validated by everybody!  I was actually expecting complaints as to why we weren't eating fries or potatoes, but this lovely meal was happily scarfed down by the wolves, and peacefully enjoyed by, well, ME!
2 fennel bulbs, quartered
1 large zucchini, sliced lengthwise into quarters (these really weren't the center of attention, use whatever "filler" you want)
3 filets tilapia (mine were frozen)
1 large clove garlic, grated
1 cup multipass mixed grains (quinoa, wheat berries, bulgur)
Juice from 1/2 lemon
some white wine for deglazing
1 shake cayenne pepper
1/2 tsp turmeric
1 tbsp tarragon
1.  Toss the fennel slices with some EVOO, salt and pepper.  Place in a baking dish and bake at 400°F for 30 minutes.
2.  Toss the zucchini in EVOO, salt and pepper and add to the baking dish.  Flip over the fennel and bake another 40 minutes.  Deglaze with the white wine.
3.  While waiting, boil 2 cups water and add the multigrain mix.  Cook on low for approximately 20 minutes, adding the turmeric at the end.  You may need to drain.
4.  While the grains are cooking, place the fish, cayenne, garlic and lemon juice, and tarragon into the baking dish and cook for another 15 minutes.
Healthy.  Delicious.  What else?
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