Tuesday, February 21, 2006

Yummy Fish!!

Although I haven’t been making new recipes lately, I should still come here and post more often. I really enjoy reading the other food blogs, learning new recipes and techniques and seeing their pictures, it is so much fun!
I took a few pictures last week but never got the time to sit down and post it. But I am back now!

Today I made a pretty nice meal for our lunch. I baked some Fish en Papillote, not a real recipe, and it turned out delicious!!
I seasoned two tilapia fillets with salt, pepper and olive oil. Put on top of a big piece of parchment paper, added some sliced tomatoes, onions, a few parsley sprigs (I love basil on this, but did not have any fresh today), seasoned with a little more salt, a sprinkle of paprika and garlic powder. Added about ¼ cup chicken broth to the packet (I like to use white wine here, but did not want to open a big bottle for this little amount), closed the parchment, and popped into the oven (425) for 20 minutes.

It could not have been any simpler and the flavors were just so good! I served with Balsamic Roasted Asparagus, which was extremely delicious and also super easy to make! The asparagus and the fish cooked at the same time (the asparagus went in the oven after the fish had been cooking for 10 minutes), and we had a tasty lunch, all rounded up with brown rice and some leftover beans (rice & beans, Brazilian style!).

Not only easy and tasty, but also very healthy! I should get into the habit of cooking fish more often!

Come back later, as I will post some pictures and recipes from what I cooked last week!

Ana










Balsamic Roasted Asparagus
1 pound asparagus

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon bottled minced garlic

1/4 teaspoon freshly ground black pepper

Preheat oven to 425°.
Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

Yield: 4 servings
Cooking Light, January 2006

2 comments:

Akemi said...

Adoramos peixe assado dessa maneira! Só que usamos papel alumínio mesmo, fica tão gostoso, não? Super prática e saudável!

valentina said...

I love asparagus but have never tried it like that. I will give it a go. Shall look for asparagus in the supermarket tomorrow.Beautiful fish.