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Tilapia with Bagna Cauda

Forget 30 minute meals.  This is another 15 minute meal that takes less time to make than it takes to sort through that stack of delivery menus in your kitchen drawer.  So simple, it seems too easy to produce bragging rights, yet simple enough such that you can get your kids involved (I have a friend who’s twelve year old daughter cooks this dish for her family.  Hey, if college doesn’t work, she has an alternative career.) Use the time you save to share your day over the meal and a bottle of wine, and still have time left over for some much needed romance. Based on a recipe from Rosemary Gullo’s Healthy Italian Cooking.

 

Ingredients:

  • 2 Tablespoons unsalted butter
  • Olive oil
  • 3 anchovy fillets, minced
  • 1 ½ tsp garlic, chopped (the jar will do if you must but no powders!)
  • 1 Tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 6 skinless tilapia fillets, about 2 pounds
  • Salt
  • Black pepper

 Procedure:

  1. Preheat your oven to 200º F
  2. Heat the butter and 2 tablespoons of the oil in a saucepan over medium heat until the butter is melted
  3. Add the minced anchovies. Stir until the anchovies are dissolved, about 2 minutes.
  4. Add the garlic and cook about 30 seconds. Remove from the heat and stir in the basil and lemon zest.
  5. Salt to taste and set aside
  6. In a cast iron skillet, heat 2 teaspoons of oil over medium-high heat
  7. Sprinkle fish fillets with salt and pepper
  8. Place the fish in the skillet and cook until just opaque in the center, about three minutes per side.
  9. Working in two batches, cook the fish until just opaque in the center, about 3 minutes per side. If you must cook the fish in batches, wrap cooked fish in foil and keep warm in the oven.
  10. Plate the fish and sauce to taste.
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May 5th, 2009 | Tags: , , | Category: Fish, Italy, Recipes |

14 comments to Tilapia with Bagna Cauda

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