Monday, March 26, 2012

Weeknight Dinner: Tilapia Oreganata

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Now that I have an apartment nailed down, a lease signed, and a move-in date, the reality that I don’t have much time left living with my family is saddening me.  I wasn’t sure how we’d do seeing as I haven’t lived at home in a long time, and the years I lived there during college were volatile, to say the least.  But, in fact, staring down my final days in my childhood memories, I am just struck with sadness.  I have loved the time I’ve gotten to spend with my family.  It doesn’t mean it’s always been easy, but it has just been really awesome getting to reconnect with them. 

The first few months, I constantly thought I’d be flying home to my old life in Boston that weekend, or the next day, because that’s how it had always been.  Until I realized that this WAS my life.  The adjustment is hardly complete, as you all know.   But, baby steps…slow, baby steps!  To thank my parents for everything they’ve done for me (focusing of course, on the last few months), I decided to make them this tilapia dish, trying to incorporate something for everyone.

Mom loves her fish; Dad loves his jasmine rice so I got to compromise on a meal they would both really enjoy.  I paired it with some roasted vegetables and dinner was delicious.  It’s hard to leave them now and go back to the “grown-up” world of rent and grocery shopping; living alone and being lonely.  I hope that by the time John arrives, I’ll be settled in our new place; settled enough that I can direct him to the nearest Dunkin’ Donuts (something tells me he’s going to need it!).  
Tilapia Oreganata (adapted from here)
Serves:  4
4-5 ounce tilapia filets
1 tablespoon oregano
1/2 teaspoon salt
1 teaspoon fresh pepper
3 garlic cloves, minced
3 teaspoons olive oil
2 tablespoon panko breadcrumbs
Preheat oven to 375 degrees F.  Season tilapia with oregano, salt, and pepper.  Add garlic.  Drizzle with olive oil.  Sprinkle panko breadcrumbs on top.  Place filets into a glass or ceramic 9x13 cooking pan.  Bake about 12-18 minutes, until flaky and fully cooked through.  (Cooking time will depend on the thickness of the filets).  Serve with Jasmine Rice and steamed vegetables.
Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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