i am cooking four 4oz pieces of tilapia for dinner tonight with rice and a side of steamed asparagus and red peppers.

for the fish i purchased fresh parsley, one lemon, garlic(fresh of course) e.v.o.o.(middle of the road brand) and lemon pepper seasoning.

i was planning on just drizzling the filets with the e.v.o.o. and adding a little seasoning, lemon juice and zest, and placing some parsley and a lemon ring on each filet then wrapping it in tin foil and baking it for about 12 minutes at 350 degrees. does this sound like a good way to do it or would you tweek the plan a bit? i have many seasonings, veggies and ingredients laying around so variations may be welcome. any thoughts?

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Categories: camping recipes

5 Responses

  1. rebornpheonix says:

    A little bread and wine and it sounds like a great dinner. Sometimes it is best to keep things simple. You do not want to overpower the flavor of the fish.

  2. modbride says:

    I think your plan sounds yummy!

  3. luv2help says:

    You’re watching too much Rachel Ray… I hate it when she says "EVOO" drives me nuts! Since you are a fan of RR go on foodtv.com, type in Tilapia and they’ll come up with a ton of ways to cook it.

  4. Miesplz says:

    Vegetable oil
    4 tilapia fillets
    Salt
    1(1-inch) piece fresh ginger, peeled and grated
    1 lemon, zested and juiced
    1/2 pound snow peas
    4 small red potatoes, quartered sliced into 1/4-inch pieces
    1 cup coconut milk
    Special equipment: brown paper bags
    Preheat oven to 350 degrees F.
    Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off
    excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest
    and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced
    potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the
    coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2
    rimmed baking sheets and bake until bags are puffed and fish and potatoes
    are tender, about 10 to 15 minutes. Serve immediately at the table in the
    puffed bags. Tear open.

  5. Wiss says:

    The way you are planning is exactly how I do it. I make a foil pouch, lay veggies on the bottom and season them with salt pepper and a little oil. I put the fish on top and season that with old bay, parsley, lemon juice and salt. Occasionally I put cilantro on with lime, and that give it an excellent flavor. The veggies I do on the bottom are thin carrot slices (lengthwise) aspargus, bell pepper, and zuchinni. Our recipes are pretty identical, stick with it!

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