Sunday was one of those days. After a breakfast of incredible mexican pancakes, a large batch of my mom's beef stew and more pumpkin snickerdoodles than I care to admit, I was not in the mood for yet another round at the sink. The hubs is typically a dish-monster, literally washing instruments right out from under me before I've finished using them...but alas, with another shelf exam approaching he was out of commission. Which makes me foolish for still attempting to cook enough to feed a family of 10 in our 7 1/2 square foot kitchen (and yes, I just measured). But foolish I am, and cook I did. And after the cooking comes the dishes.....
Oh, and if you happen to be out of bread crumbs (a-hem), just make your own. Simply toss two heels of bread into the oven while it pre-heats until they are dried out and brown. Crunch them up with a mortar and pestle or by hand in a ziplock bag and voila, bread crumbs. I like to add a little dried oregano and basil to mine.
Baked Tilapia with Kale & Mushroom (serves 2)
- 2 c kale
- 5-6 oz mushrooms
- 2 tbs extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 tbs capers
- salt & pepper, to taste
- 2 fillets tilapia
- 2 tbs bread crumbs (homemade or store bought)
- 2 tbs parmesan, grated
- lemon wedges or marinara, to garnish
Preheat the oven to 450 degrees*. On a cutting board, wipe and stem your mushrooms. Wash the kale and either roughly chop or tear with your hands. Transfer the vegetables to a casserole dish. Drizzle with the olive oil, then sprinkle with the garlic and capers. Season with salt and pepper, then toss together until all the vegetables are evenly coated.
Pat the tilapia fillets dry with paper towels, then lay across the top of the vegetables. Season the fish wish salt and pepper. In a small dish or ramekin, combine the bread crumbs and parmesan cheese. Sprinkle over the fish until well coated, the sprinkle the remaining bread crumbs over the kale.
Place the casserole dish in the oven and bake for 15-18 minutes, until the fish flakes with a fork. Remove the dish from the oven and divide between two plates. Garnish with the lemon wedges or marinara (actually, any sauce you like would be great). Serve with crusty bread or crackers.
* If making homemade bread crumbs, throw the bread into the oven when you turn it on to pre-heat. Once your kitchen starts to smell like toast, start checking the bread to see if it's toasty enough.