I could keep posting ice cream recipes here for the rest of the week (believe me, I have tested many other recipes lately, gotta love ice cream!), but decided to post today a savory recipe to change the setting here a little. It is looking like I only make desserts!
With the hot weather I haven’t baked or cooked much, mostly we have been having cool salads, sandwiches and wraps, and pasta salads, after all, Matheus loves pasta, which makes it easy for me to cook for him!
And although I am big on salads, during the weekend we end up making some heartier food, as the husband is more of substantial eater and always have the need for some meat and rice as well.
One of the dishes we made recently and liked a lot was called Oven Poached Halibut Provencale. Sort of a fancy name, but easy to make and the end result was very tasty!
I used tilapia for the fish, but just because the halibut was not looking very good at the market and its price not a bit inspiring (more than double the price of the tilapia). With the fish exchange the recipe took a little less time to cook, which ended up being a good thing, making this a nice option for weekday meals.
The fish came out very moist and tender and the sauce was nice and good too. However, we could taste a very pronounced wine flavor; so feel free to reduce the amount of wine to suit your tastes. Oh, and next time I might add some capers to either the sauce or the breadcrumb mixture, as I think it would complement nicely the overall flavor of the dish.
Oven Poached “Tilapia” Provencale (adapted from Cooking Light)
1 tablespoon olive oil
1 garlic clove, minced
3/4 cups chopped onion
2 cups diced tomato
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
3 tilapia fillets (or white fish of choice)
½ cup white wine
3 tablespoons dry breadcrumbs
1 tablespoon chopped pitted kalamata olives
1/2 teaspoon dried herbes de Provence
1/2 teaspoon olive oil
Salt and pepper to taste
Fresh flat-leaf parsley sprigs (optional)
Preheat oven to 450°.
Sautee the garlic with olive oil in a skillet; add onion and sauté until lightly browned. Add diced tomato and salt and pepper to taste; cook 2 minutes. Remove from heat; stir in basil and parsley.
Spoon half of tomato mixture into a square baking dish; place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with salt and pepper. Spoon remaining tomato mixture over fillets. Bake at 450° for 8 to 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine the breadcrumbs, olives, herbes de Provence, 1/2 teaspoon oil, ¼ teaspoon pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Broil 2 to 3 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.