So we're a salmon/tuna household with a bit of tilapia thrown in, every now and again, for variation. Problem is, I don't really know what to do with tilapia and tend to make it pretty much the same way every time -- baked tilapia smeared with a little mayonnaise mixed with stuff and sprinkled with bread crumbs/panko.
Five Ingredient TilapiaIf you like a "spicier" tilapia, feel free to omit the mayonnaise and use two tablespoons of Dijon. The Husband had a traumatic experience with what had to have been a mislabeled jar of Dijon -- looked like "normal" Dijon but tasted like wasabi -- and is now a bit skittish of the stuff.
2 tablespoons light Italian dressing
1½ Tbsp light mayonnaise
½ Tbsp Dijon mustard
8 oz tilapia fillets
2 Tbsp seasoned whole wheat breadcrumbs
Preheat oven to 450F°. Line a small baking sheet with parchment paper or foil (I reused a bit of foil).
Whisk together dressing, mustard, and mayonnaise. Light brush over both sides of fillets. Sprinkle bread crumbs over top of fillets. Bake 15 minutes or until fish flakes easily with a fork.
I served the tilapia with my "Parmesan Roasted Summer Squash," substituting one-inch lengths of scallion instead of the red onion, because I wanted a meal I could stick in the oven and walk away from and the squash happens to cook at the same time and temperature as the tilapia. The scheduled sautéed chard and carrots, while undeniably delicious, require a bit more attention.
Yes, that is my manky-looking pizza stone at the bottom of the oven. It lives in the oven full-time and, supposedly, helps regulate the oven's temperature.
I buy recycled aluminum foil, mostly because single-use things like cling wrap and plastic storage bags irk me, but it still seems silly to toss aluminum foil in the recycling bin after one use. For the past year or so, we've been reusing our aluminum foil. If it's a bit dirty after use, we just wipe it down with a damp sponge and put it aside for its next culinary adventure. Since we usually use foil for thing like frozen burritos, a square of foil can last quite a long time. Is this weird?