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Archive for January 18th, 2016

TilapiawArugulaPaste

Last week we posted the Arugula Paste (or Arugula Pesto for those of us less traditional) and you might have guessed that I would do something tasty with it. The paste ended up on a tilapia fillet with some sautéed vegetables on a bed of spinach. The dish got rave reviews even if the lighting sucks.

Tilapia Crusted with Arugula Paste

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 60 g button mushrooms, cut in half
  • 60 g radishes, cut into triangles
  • 50 g yellow pepper, cut into cubes
  • 50 g red pepper, cut into cubes
  • 70 g eggplant, cut into cubes
  • 70 g onion, chopped
  • 60 g celery, cut into cubes
  • 200 g tilapia fillet
  • 2 cups spinach
  • 1 tsp vegetable oil
  • 1/4 cup arugula paste

Directions:

  1. Pre-heat the oven to 350° F (176° C). Place fish in the centre of a heart-shaped sheet of parchment paper. Spread about half of the arugula paste on top and close and fold the parchment en papillote style (please see note below).
  2. In the meantime, add 1 tsp vegetable oil to a sautée pan and sautée all of the vegetables until just crunchy. Toss with the remaining arugula paste.
  3. When fish has reached an internal temperature of 158° F (70° C)
  4. Serve hot on a bed of baby spinach topped with the fish and the sautéed vegetables.

ArugulaPesto_onTilapia_7947

A delicious topping on a firm white fish.

I created this easy to follow video on how to fold en papillote. Please let me know what you think.

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