Dinner Zen – tilapia with cherry tomatoes, onions, and Italian parsley

Pictured without the parsley

Occasionally I post some of my kitchen discoveries as “Best Refrigerator Non-Essentials”, but now that I have far less time on my hands I’ll also be writing about dinner zen: the art of making a meal that looks a lot fancier than it is, in far less time than people think, with affordable ingredients.

Last night I experienced some dinner zen and I thought I would share it with the other Reluctant Matrons out there who need a little inspiration.

If I were to make a “Best Freezer Non-Essentials” list (which I may do in the future), frozen Tilapia would be near the top.  It keeps well and defrosts quickly.  It has a light, not overly “fishy” flavor, and pairs nicely with a few, fresh ingredients.  It’s also inexpensive, so unlike salmon, which causes many less-experienced kitchen cooks to panic and overcook it, if you destroy a fillet of tillapia it’s not going to cause you to go bankrupt.

Tilapia with Cherry Tomatoes, Onions, and Italian Parsley

(serves 2)

Ingredients:

2 large tilapia fillets, fresh or defrosted
1 cup whole, ripe cherry tomatoes
1/2 cup diced purple onion
2 cloves garlic
3 tablespoons olive oil
3 tablespoons fresh Italian parsley, chopped (not pictured)
Salt and pepper to taste

Method:

Dice the onions and garlic, chop the parsley, and halve the cherry tomatoes in advance.  Heat the oil in a medium-sized skillet and cook the onions and garlic until the onions become translucent and fragrant.  Add the fish fillets and cook for 5 minutes on high heat without turning.  When the meat starts to become opaque, turn the fish and add the tomatoes, parsley, salt and pepper.  Cook for another 5 to 10 minutes until the fish is no longer translucent, but before it starts to flake apart in the pan.  Serve with rice, fresh avocado, quinoa, black beans, or anything else you heart desires.

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