Posts tagged baked

Baked Tilapia

I’ve been eating a ton of fish lately. Not sure what got me on a fish roll but it’s been nice cutting back on the red meat, for sure. I usually get the fillets since they’re obviously easy to prepare. But yesterday, I saw a couple of 1 lb. fresh whole tilapia for a buck and a half each. That’s about 5 times cheaper than the fillet! No brainer, I thought. And it’s one of my favorite variety, to begin with. So anyway, here’s what I prepared tonight.

Outstanding! Something about paprika and lemon on fish you can’t go wrong about. Just make sure the fish doesn’t smell fishy. Actually, it shouldn’t smell anything, at all! Really. I stuck my nose and made sure I wasn’t going to regret it later.

So good with rice pilaf and a side of steamed veggies! So what are you waiting for? Go get your Omega 3 on, already!

Ingredients (serves 2):
1 1lb Whole Tilapia, washed clean, patted dry and scored on both sides
1 Onion, thinly sliced
1 large Lemon, cut in half
1 tsp Smoked Paprika
2 Garlic Cloves, minced
2 tbs Fresh Thyme
Salt & Pepper
Cooking Oil Spray

Directions:
Preheat oven to 400F. In a small bowl, combine paprika, garlic and thyme and mix well. Rub mixture all over the fish and lay on a lightly greased (use cooking spray) baking sheet. Sprinkle some salt and pepper and squeeze the juice of half a lemon on both sides. Then tinly slice the other half and cover the top side of the fish with the slices. Spread the onion pieces on top and all around the fish. Spray the entire thing lightly with cooking spray. Cover the tray loosely with aluminum foil and bake in the oven for 40 minutes.

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Baked Spaghetti

So, I have this big thing of fresh mozzarella and I really have to find ways to use it before it goes bad.  I already did the Caprese salad the other night and it was great. Tonight, I thought I’d do something I hadn’t done in a long while. Usually, you just add shredded cheese to baked spaghetti, but it was such a big difference to use fresh mozzarella instead. It almost had a pizza character to it. Although, I didn’t use tomato sauce.  Just EVOO and it was good to go.

There’s so many different ways to approach this. I just happened to have some leftover ingredients and it worked out pretty good. No, actually it was heaven!!!

Ingredients:
Spaghetti Pasta
Grilled/Roasted Veggies (bell pepper, eggplant, broccoli, onions, etc.), diced
Grilled/Roasted Chicken Breast, diced
Fresh Mozzarella, diced
Fresh Basil Leaves, julienned
EVOO
Red Pepper Flakes
Grated Parmesan Cheese

Directions:
Preheat oven to 500F. Cook spaghetti to al dente, drain and coat with EVOO. Transfer to an oven-safe platter and top with veggies, chicken and mozzarella pieces. Sprinkle with red pepper flakes and pop in the oven for about 6-8 minutes or until cheese is bubbly and a little brown on top. Be careful not to burn it, though. Top with fresh basil and parmesan cheese. Finish with a drizzle of EVOO.

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Baked Steelhead

Here’s another simple dinner idea. Steelhead is similar in a lot of ways to salmon but it’s actually a trout. It has a mild flavor and really takes to the seasonings you apply to it.

This is too simple to even bother with a recipe. C’mon, you can do this.

Me, I simply sprinkled the filet with paprika, fresh ground pepper, bacon salt and garlic powder. Then I squeezed lemon juice and drizzled a little EVOO on it, covered it and let it marinade in the fridge overnight. The following evening, I popped it in the broiler for about 10 minutes and there you go. I nice dinner paired with a simple mâche salad, drizzled with olive oil, lemon juice and balsamic vinegar.

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Baked Scotch Eggs

Okay, they’re meatballs, really! They look like one… only with hard-boiled eggs in the core. It’s simple yet so delicious. And oh so fun to eat! Traditionally though, Scotch eggs are deep fried. But you and I know I wouldn’t commit such a dirty deed! No, sir!! And instead of going through the hassle of combining several herbs and spices to season ground meat, I opted to simplify things by using an already perfectly seasoned product – Italian sausage. Outstanding! Now, it’s time to eat!

By the way, serve these with a Honey Mustard dipping sauce, as a salad topping or even a substitute to your typical spaghetti and meatballs… which I did just now, actually. Yum!!!

Ingredients:
5 Eggs
3 Fresh Spicy Italian Sausage Links
1 cup Breadcrumbs, fine and dry
1/2 cup Unbleached Flour

Directions:
Hard boil 4 of the eggs. Rinse in cold water to cool and then peel. Then, preheat oven to 375F.

On one bowl, whisk the remaining egg to be used as egg wash. Pour the breadcrumbs on a second bowl. On a third, pour the flour.

Now, take the skin off of the sausage links and divide into 4 equal portions. Form each portion into a thin patty, about 5 inches wide.

Next, wrap the patty around the egg until fully covered and secured. Now, lightly coat it with flour and then dip it in the egg wash. Finally, roll it over the breadcrumbs. Arrange all 4 eggs on a non-stick baking sheet, at least an inch apart from each other, and bake until just golden brown, about 25-30 minutes. Don’t overcook or the meat will get tough.

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Baked Fishballs

Fishballs are the kind of street food I grew up eating – and I love it! Only thing is that it’s very unhealthy in every way imaginable. It’s heavily processed and it’s deep fried carelessly. So, I wanted to do a version of it with just fresh ingredients and natural flavors. No junk!

Well, it’s not quite nostalgic, but who cares? It’s scrumptious and fun to eat. And I can taste the fish! Imagine that!

Ingredients: White Fish Filets (Cod, Whiting, Sole, Halibut or Tilapia), Garlic, Chives, Salt & Pepper, Olive Oil, Dipping Sauce (Sweet Chili, Wasabi, Tartar, etc.), Cooking oil spray

Directions: Preheat oven to 400F. Cut fish filets into chunks, mince garlic and chop chives. Mash everything together in a food processor (or you can do it by hand) adding salt & pepper and a drizzle of olive oil. Pour mixture into a strainer and squeeze to get rid of as much liquid as possible. It’s important that the mixture is not wet. Transfer to a bowl and roll into small balls no larger than a golf ball. As you roll, squeeze out more liquid in a separate container, if there’s still some left. Place balls in a baking pan coated with cooking oil spray and stick in the oven for about 20 minutes or so. Be careful not to overcook or it’ll dry out. Serve with your choice of dipping sauce.

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