Last week Leslie (who is like a second mother to me) and I got together to make dinner like we did when I was younger. If it wasn’t for her and my grandmother, I wouldn’t even know how to turn on the oven.
We made Baked Tilapia with Fresh Herbs, sweet and sour green beens, and smooth as silk sweet potatoes. To be honest, the bean and potato recipes aren’t anything special, so I’m just going to write the instructions for the fish below.
I love cooking with her is because I ALWAYS learn new tricks that make cooking easier. This time was no different. Below the recipe I pass on her wisdom to you.
Baked Tilapia With Fresh Herbs
- 4 Skinless Tilapia fillets
- Sea salt and ground pepper
- 3 Tablespoons of light mayo
- 1/2 cup finely chopped parsley (see Leslie’s trick below)
- 2 tablespoons finely chopped dill (or cilantro, tarragon, or chives)
- Lemon wedges
All you have to do:
- Preheat the oven to 375.
- Wash fillets.
- Line baking sheet with parchment paper.
- Season the fish generously with salt and pepper.
- Spread mayo on the top of the fillets evenly.
- Sprinkle chopped herbs on top.
Then pop it in the oven and bake until opaque (but not brown), about 15 minutes.
Nutritional info: 231 calories, 7g fat, 41g protein, 1.5g carbohydrates
Now for her tricks!
COOKING TRICK #1 – CHOPPING HERBS
To chop up the leafy parsley finely, she uses an old-school hand-held nut grinder!
You can’t use an electric one because it will destroy the herbs. This method allows the herbs to stay light without extracting all of the water.
COOKING TRICK #2 – PARCHMENT PAPER
When baking anything, Lesie lines the cookie sheet with parchment paper. It doesn’t effect the heat at all and saves your pans from getting sauce and spices permanentaly crusted onto them. This will cut your clean up time in half!