Fish n’ Chips

by Meg on February 26, 2012

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Tonight for dinner we fish n’ chips: baked encrusted tilapia with thinly sliced rosemary potatoes and arugula salad.

This dinner took about 35 minutes to make and cook – I wish the pictures had come out better so you could see how good this dinner really was!

For the fish:

Preheat the oven to 425F. Place a piece of parchment on a sheet pan. Spray olive oil onto the parchment and place each piece of fish down. Sprinkle the fish with salt and pepper. Then, coat each filet with  1 tsp. honey mustard( I used 365 brand). Sprinkle about 1 tbsp. of breadcrumbs(I used gf Manischewitz breadcrumbs, they sent to review) on each filet. Lightly drizzle with olive oil. Place the pan in the oven for 15-20 minutes, or until the fish is cooked.

For the potatoes:

Preheat the oven to 425F. Line a sheet pan with parchment. Thinly slice three medium sized Yukon gold potatoes. Place the slices in a bowl with 2 tbsp. of olive oil, 1. tbsp. of fresh minced rosemary, 1/2 tsp. of salt, and 1 tbsp. of parmesan cheese. Stir to coat . Place the potatoes in a large concentric circle  around the sheet pan, and into  the oven for  25-30 minutes or until crispy and delicious.

For the arugula salad:

Place 3 cups of arugula in a large bowl. Sprinkle with 1 tbsp. of fresh lemon juice, 1/2 tbsp .of olive oil, and a sprinkle of salt. Toss.

This Sunday night dinner really hit the spot- so simple yet so darn good!

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I hope you all had a good weekend!

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