Saturday, March 7, 2009


Roasted tilapia with orange-parsley salsa (recipe in the comments)
Lemon parsley cous cous
Roasted baby vegetables

Hot tea
So, I just accidentally deleted this post, which had been up for a few days and I don't really remember what I had said about it. So, I'll do my best!

This was inspired by a recipe I cut out from Cooking Light recently that just seemed perfect to serve to M's mom who is in town as of today in preparation to take care of T while M and I take a few days of vacation. The original had a rice recipe with it that we eliminated and we've changed the salsa some. We were all very happy with the results. The oranges and parsley make a lovely counterpoint to the fish. It all tasted very springy and felt like a festive meal to share with company.

Prep Notes
Difficulty: Easy
Chopping: Broccoli rabe, garlic
Time: 35 minutes
Make ahead: You could make the salsa ahead, but I would do the rest last minute.

J: "So spring!"
M: "100X better than a fish fry."

1 comment:

J said...

Roasted Tilapia with Orange-Parsley Salsa – J & M (inspired by Cooking Light)
Serves 3

3 oranges (about 1 pound)
1/4 cup chopped fresh parsley
5 t extra-virgin olive oil
¾ t salt, divided
4 (6-oz) tilapia fillets
¼ t black pepper

Preheat oven to 400°.

Grate 2 teaspoons orange rind. Peel, section, and chop oranges. Combine rind, chopped orange, parsley, and ¼ teaspoon salt in a bowl; toss well.

Sprinkle fish evenly with ½ t salt and ½ t pepper. Place fish in a glass baking dish sprayed with cooking spray. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Serve fish with salsa.