Fish and potatoes

November 16, 2006

I had dinner planned before I left the house this morning.

So I was in a good mood all day because I knew what I was going to feed myself when I got home.

Isn’t it pretty?

Baked Fish with Potatoes and Garlic
from Complete Comfort Food with a few tweaks

6 potatoes, peeled and chopped

1/4 cup butter

2 onions, peeled and chopped

3 garlic cloves

fresh thyme sprigs

3 fresh bay leaves

2 cups vegetable stock + 3 tbsp

2 to 3 tilapia filets

3 tbsp white wine

1/3 cup amaranth bread crumbs

3 tbsp fresh parsley, chopped

1 tbsp olive oil

Garlic powder

Fresh parsley, chopped fine

salt & fresh ground pepper

Preheat the oven to 375. While it’s preheating, melt half of the butter in a skillet. Peel and chop the onions and drop them into the melted butter, sauteing until soft. Peel and chop the potatoes; mix with the cooked onions in the skillet. Peel and mince the garlic; drop in the skillet too and mix all together.

I used a 9×12 baking pan for this. Put the onion/potato/garlic mixture in the baking pan and level it out. Place a few thyme sprigs and the bay leaves on top. Pour 2 cups of vegetable stock over the top, sprinkle with salt and pepper, and put in the oven to bake for 50 to 60 minutes until the potatoes are tender).

Place the tilapia filets on top of the potatoes and return to the oven for 10 to 15 minutes, basting 2 or 3 times with a mixture of 3 tbsp white wine and 3 tbsp vegetable stock.

The recipe actually calls for 4 garlic cloves; I chose to use garlic powder for this step instead of chopping another clove: melt the rest of the butter and mix with the bread crumbs, a teaspoon of garlic powder, and a teaspoon of finely chopped parsley.

Sprinkle the breadcrumbs on top of the tilapia and press down with a fork. Drizzle with olive oil and return to the oven for another 10 to 15 minutes, until the breadcrumbs are toasty and all of the liquid has been absorbed.

I will definitely make this again. The Man didn’t bother to eat so once again, he misses out.

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