They smell good, too.
I bake the tilapia with a casual sprinkling of salt, pepper, and olive oil over the top. It's hard to mess up the cooking of the fish here. By the time the cakes are done, no one will know if your original tilapia was overdone. Or underdone, as long as you can flake it apart sufficiently. Easy.
Line the dish with foil for less mess later... unless you flake the cooked fish in the same dish and end up poking holes in the foil and letting the fish juices coat it anyway. Oops.
The Mixture.
I like to serve these over a bed of spinach, with honey mustard dressing (honey, mustard, olive oil, cider vinegar, salt, pepper, Magic Bullet) on top. But let your imagination go wild. You could probably make a mean sandwich with these if you just made a bigger patty.
The Recipe (serves 2):
2 tilapia filets
1 shallot, minced
1 rib of celery, minced
1 tb capers, minced
1/4 c panko
1 egg
1 tb plain yogurt
1 tsp mustard
1 tsp lemon juice
salt and pepper to taste
- Sprinkle tilapia with salt, pepper, and olive oil. Bake at 350 for 20-30 minutes, until it can be flaked apart. Flake into desired size.
- Saute shallot and celery in olive oil over medium-high heat for about 5 minutes, until softened. Season with salt and pepper.
- Combine all ingredients in a bowl. Refrigerate for 30+ minutes.
- Form patties on a prepared baking sheet. Spray the tops of the patties with a light coat of baking spray.
- Bake at 400 degrees for 30 minutes or until tops are lightly browned.
The Verdict:
Overall grade: A
Overall reason: A great change of pace from usual tilapia preparations.
Time to prepare: 90 minutes
Husband quote: These are good! Did you blog these? You should blog these. Get a picture.
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