Okay, so I am giving myself a pat on the back for this one. The white wine dill sauce over the Tilapia and vegetables turned out pleasantly savory. It’s one of those meals where its so good that everyone is eating in silence, and barely taking a breath in between bites. I mean, its pretty darn good. I got inspired to create this recipe after going out to dinner at the Pickle Barrel while visiting Toronto. Now, my recipe isn’t anything similar to their recipe, but it inspired me to create this one. I also have been craving fish lately, and I recently just bought a big bag of Tilapia from Costco, so it needed to be put to use. I normally eat Salmon, but I enjoy a change every now and then.
I am on a mission this month to create quicker, easier, and healthier dishes…while still being palatable of course. I have gotten a few emails from people demanding simpler recipes, while still being healthy, and tasting good. Oh, and that’s not time-consuming…but of course frozen dinners are a no-no. It’s like people just want to throw everything in the oven and walk away, then 8 minutes later dinner is ready. Well, if its fresh, it’s going to take a little prep work, and you can’t really compromise in this area. Although, my goal is to limit the amount of prep work and time, while still delivering a healthy tasty meal. A little bit of a challenge, but I love challenges so I’m all for this!
I like the fact that I can bake everything in one pan with this recipe. This means less work, and less clean up for me. I also love using the oven, because I get to walk away, tidy up, or sit down and relax while its cooking. Well, not really relax…actually, you really shouldn’t relax. Maybe after you are done stuffing your face with this scrumptious meal, then you can relax. 🙂
- 4 pieces of Tilapia Loins
- 1 can of cannellini (white kidney beans), rinsed
- 4 sprigs of fresh thyme (1tsp.), minced
- 3 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/4 tsp. crushed red pepper
- 1/3 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1-1/2 teaspoons dried oregano
- 1 tsp. fresh dill, minced
- 1-1/2 cups cherry tomatoes
- 1-1/2 asparagus, chopped
- 1 tsp. kosher salt ( for sauce)
- kosher salt and freshly ground pepper to taste (for fish)
- Preheat oven to 400 degrees. In a 9x13 baking dish add your beans, cherry tomatoes, and chopped asparagus. Set aside.
- In a medium sized saucepan add olive oil, and turn stove on to medium/low heat. Add minced garlic to the saucepan and cook for 1 minute, do not let garlic get brown or burn.
- Turn off the heat and add white wine, thyme, crushed red pepper, oregano, dill, salt, and freshly squeezed lemon juice. Stir. Reserve about 2-3 tablespoons of the sauce in a small bowl and set aside.
- Take the remaining sauce from the pan, and pour it over the vegetables in the baking dish. Gently stir to coat evenly.
- On a cutting board, drizzle tilapia loins with olive oil on both sides, then generously season both sides with kosher salt and freshly ground pepper. Place fish over vegetables in the baking dish, and drizzle each tilapia loin with the reserved sauce.
- Bake in the oven for 30 minutes. When finished, spoon sauce over fish covering evenly. (I like to eat my vegetables over the fish. Yum!)