And it's tilapia! Seems I haven't blogged about seafood and provided a recipe in a while, so here you go. First, I'd like to mention sustainability. Always make sure to purchase fish from sustainable sources. Not sure how to do that? Check out www.seafoodwatch.org or +Seafood Watch. Seafood Watch is an organization that provides pocket guides and mobile apps with recommendations for which seafood items make the "Best Choices," "Good Alternatives," and which ones you should "Avoid." Tilapia is one of the "Best Choices" right now.
And, this recipe for potato- and pesto-crusted Tilapia is your BEST CHOICE for dinner tonight! Thinly sliced potatoes are nestled over prepared basil pesto, which is spread over Tilapia filets. As the fish cooks in the oven, the pesto infuses flavor into the mild-flavored fish and the potatoes get crispy and golden brown. I've made this dish a few times at media events and cooking demonstrations and the crowd goes wild!
Potato Wrapped
Tilapia with Basil Pesto
If
you don’t have a mandolin to make very thin potato slices, use a vegetable
peeler instead. It works perfectly!
Cooking
spray
4
tilapia fillets (about 5 ounces each)
8
teaspoons prepared pesto
1
Yukon gold potato, very thinly sliced (1/8-inch thick)
2
teaspoons grated Parmesan cheese
Preheat
the oven to 375ºF. Coat a baking sheet
with cooking spray.
Season
both sides of the tilapia with salt and freshly ground black pepper. Place the tilapia on the prepared pan and
spread the pesto all over the top. Fan
the potato slices on top of the pesto, covering the top of the fish. Sprinkle the cheese over the potatoes. Bake for 15 to 20 minutes, until the fish is fork-tender
and the potatoes are golden brown.
Serves 4
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