Friday, October 13, 2006
Ready for WHB - Roasted Tilapia, Tomatoes & Asparagus
Well, it's time for Kalyn's Weekend Herb Blogging. This time around Sher at What Did You Eat is hosting. If you want to send in a "herby" dish, you can email her here - Rdfern(AT)sbcglobal(DOT)net. You don't need to have a blog to do so.
Anyway, here's my meal, lots of basil and parsley makes sure it qualifies. The garlicky tomatoes come from one of my daughter's cookbooks. I was leafing through Contorni - Authentic Italian Side Dishes for all Seasons and wrote out a couple of wonderful sounding recipes to take home with me. This one is definitely a keeper and the topping could work with any vegetable. Since I wasn't sure my honey would like the tomatoes (he only recently started eating them), I also topped some roasted asparagus with it.
Before I went to Halifax, I bought myself a present - Faye Levy's Feast From the Mideast. I always treat myself to a new Jewish cookbook around the holidays. This book isn't just filled will tasty recipes, it's also filled with wonderful stories that give us a glimpse of Middle Eastern traditions. The real recipe is Roasted Salmon with Garlic, Lemon & Coriander, but I used tilapia instead (it was in my fridge, so what can I say). Very tasty, very healthful. It certainly works for South Beach Dieting - not sure about the tomatoes, because of the breadcrumb topping, although they'd be fine occasionally in Phase Two.
So the menu was easy to prepare and all cooked in the same hot oven for 15 minutes or so.
Related links: Food and Drink recipes Weekend Herb Blogging fish vegetables