cooking for your boyfriend

Saturday, December 4, 2010

Tilapia with Roasted Tomatoes and Garlic

Serves 1 hungry boyfriend in 1 hour

  • 8 roma tomatoes, sliced in half lengthwise
  • olive oil
  • 1 tablespoon sugar
  • salt and pepper
  • balsamic vinegar
  • 1 head of garlic, cut in half crosswise
  • 4 basil leaves, roughly chopped
  • 1 tablespoon grapeseed oil
  • 2 tilapia fillets
  • 1/4 cup flour
  • juice of 1/2 lemon
1.  Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Place tomatoes on baking sheet, cut side up.  Drizzle olive oil over tomatoes and season with salt and pepper.  Sprinkle on sugar then drizzle with balsamic vinegar.  Set aside.  

Place garlic halves cut side up in medium size ramekins*. Drizzle about 1 tablespoon over each garlic hals.  Season with salt and pepper and sprinkle with a few pieces of chopped basil.  Create a pouch using aluminum foil.  Cook tomatoes and garlic in the oven for 45 minutes.  

2.  After the tomatoes and garlic are finished cooking, start cooking the tilapia.  In a large non-stick skillet, heat grapeseed oil over medium-high heat.  Season tilapia with salt and pepper.  Pour flour into a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Dredge tilapia in flour, shaking off excess.   Add to skillet and cook about 2-3 minutes per side.  Transfer to a plate and squeeze lemon over fish, releasing juice.  

3.  Add tomatoes to the plate and sprinkle with basil.  Squeeze out garlic cloves from the paper over the tomatoes.  Finish by pouring garlic oil from the bottom of the ramekins over the tomatoes

*If you don't have ramekins, just make a pouch using aluminum foil

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