Tuesday, July 21, 2009

Roasted White Fish with Onions, Peppers, Olives and Feta

Whew! That recipe title is a mouthful. As is this recipe.

I served this last month (yes, I know. I'm cheating again with 'timely' posts) while staying at Tim's parent's house. But, it gave me 4 taste testers to sample the cuisine and tell me what they thought.

The finished product

3 gave it a thumbs up, while I gave it a 'thumbs up, if there's a fish change'. I used tilapia, as the recipe called for, and didn't like it AS MUCH as I would halibut. I thought it was ok, but not great. Halibut would have made this a great dish. I loved, loved, loved the olive/feta topping. Could have eaten that directly out of the pan (ok, you caught me. I DID eat some out of the pan!!).

The topping

The dish went really well with some red potatoes I zapped in the microwave. Although I originally had brown rice planned as the side dish. I'm sure both would be tasty.

So, overall review: Definitely a recipe for the rotation, with halibut.

Using tilapia filets - good, but not great

OH, I almost forgot to mention how easy it was! Dinner in 30 minutes. Doesn't get much better than that, when you're making something fresh and delicious.

Roasted White Fish with Onions, Peppers, Olives and Feta
from Kalyn's Kitchen

2 or 3 medium-sized Tilapia or Halibut filets (for best results, use fish that is uniformly thick)
1/2 tablespoon olive oil
1/2 cup diced red pepper
1/4 cup finely diced red onion
1/4 cup chopped green olives
1/3 cup crumbled feta
1-2 tablespoons mayonnaise (light mayo is OK, but do not use fat free)

Preheat oven to 425. Spray small glass or ceramic casserole dish with nonstick spray.

Heat olive oil in nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.

Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayo evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of fish. (Pile it on so all the mixture is used. It doesn't matter if some falls off while it's cooking.)

Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-
15 minutes. The mayo and the topping will keep the fish moist. Serve hot. (Serves 2-3 people)

Guten appetit!

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