I love any way to get more green in my diet … a good approach is to serve your main dish with a big salad and veggies on the side. Of course, salads can be boring if you don’t get creative. This recipe is great because it has a ton of flavor, healthy protein in the fish, and a lot of green! The dressing and cherries add a nice bit of sweetness, which makes the dish perfect with a Riesling or other white wine.
- 4 fillets of Tilapia or other mild whitefish
- Breadcrumbs (I used my homemade onion roll breadcrumbs – onion rolls make fantastic, flavorful breadcrumbs!)
- ½ pound green beans, trimmed, and washed
- One bunch arugula (enough for your salads), washed and dried
- 1 head radicchio, sliced in half, cored and shredded
- Dried cherries and sliced almonds for salad garnish
- Dressing: S/P, 3 tbsp. red wine vinegar, 3 tbsp. olive oil, 1 tbsp. apricot jam, 1 tbsp. Dijon mustard.
- Preheat oven to 375 degrees. Butter a large baking dish and place fish inside. You can either sprinkle olive oil on the fish or place a few pats of butter. I prefer the butter with breadcrumbs. Sprinkle a generous portion of breadcrumbs on top and cover with foil. Bake on middle rake for 10 minutes. Remove foil and continue baking until fish is cooked through and breadcrumbs are crisp, about 5 minutes. Tilapia and other thin fish don’t take very long; if you have thicker fillets you may need to adjust with a few more minutes baking.
- While the fish cooks, boil or steam your green beans until “tender-crisp.” Drain, rinse under cold water and set aside.
- Mix your dressing ingredients, seasoning with S/P to taste.
- Toss the arugula and radicchio with all but 1 tbsp. of the dressing.
- Divide the salad, fish, and green beans among plates. Sprinkle the remaining dressing on the green beans. Garnish the salad with almonds and cherries.
Recipe Source: Adapted from an Everyday Food recipe
Time: 25 minutes