Steph and I cooked tonight
and wanted to share the recipes with you! My part was easy, it
seriously took 15 minutes. Here's what you need...
For the tilapia:
2 tablespoons pepper
1 tablespoon salt
1 cup of panko breadcrumbs
1 beaten egg
4 fillets of tilapia (frozen or fresh) For the pesto pasta, I cheated and just went with Trader Joe's pesto. =) Beat the egg, then coat each thawed tilapia fillet with the egg. Mix the rest of the stuff in another bowl, and coat each fillet generously with the breadcrumb/seasoning mixture. On pie pan or cookie sheet, spray non-stick spray and place each fillet. Preheat the oven for 375 degrees, and when ready, cook for 6 minutes, turn, and then cook for another 6 minutes. Voila, delicious fish fillets in 12 minutes or less. The pasta was incredibly simple too -- boil water in a large dutch oven, add salt and olive oil to prevent bubbling and increase heat, and drop the cappelini in for 4 minutes uncovered. When ready, separate from the water in a collander and sprinkle liberally with a couple tablespoons of olive oil. Then transfer to a dish and spoon 4 tablespoons of Trader Joe's pesto from a jar, mix and serve. Can serve 2 people with leftovers, or 4 people about right depending on how hungry you are. For the delicious Vegetable Tian (baked avocado, onions, purple potatoes, tomatoes and cheese), see Stephanie's posterous.
2 tablespoons pepper
1 tablespoon salt
1 cup of panko breadcrumbs
1 beaten egg
4 fillets of tilapia (frozen or fresh) For the pesto pasta, I cheated and just went with Trader Joe's pesto. =) Beat the egg, then coat each thawed tilapia fillet with the egg. Mix the rest of the stuff in another bowl, and coat each fillet generously with the breadcrumb/seasoning mixture. On pie pan or cookie sheet, spray non-stick spray and place each fillet. Preheat the oven for 375 degrees, and when ready, cook for 6 minutes, turn, and then cook for another 6 minutes. Voila, delicious fish fillets in 12 minutes or less. The pasta was incredibly simple too -- boil water in a large dutch oven, add salt and olive oil to prevent bubbling and increase heat, and drop the cappelini in for 4 minutes uncovered. When ready, separate from the water in a collander and sprinkle liberally with a couple tablespoons of olive oil. Then transfer to a dish and spoon 4 tablespoons of Trader Joe's pesto from a jar, mix and serve. Can serve 2 people with leftovers, or 4 people about right depending on how hungry you are. For the delicious Vegetable Tian (baked avocado, onions, purple potatoes, tomatoes and cheese), see Stephanie's posterous.
