It Really is Real Simple (Greek Style Baked Tilapia and Roasted Broccoli with Pecans)

24 Sep

Recently, I started subscribing to Real Simple magazine after hearing more than one friend rave about it.  The back section of the magazine is filled with easy meal solutions, including these two recipes I tried out for a light weekend lunch.

Since both recipes call for a 400 degree oven, it’s best to start with the broccoli, which requires a little longer baking time.

Roasted Broccoli with Pecans
Roasted pecans remind me of Christmas.  The nutty flavor certainly adds excitement to plain ol’ broccoli.

2 heads broccoli, cut into florets
1/3 cup olive oil
1/3 cup shelled pecans
salt and pepper

Pre-heat oven to 400 degrees.

In a casserole dish, combine broccoli, olive oil, and pecans (coating everything with olive oil).  Season with salt and pepper.  Bake until broccoli is tender, 20 to 25 minutes.

Serves 3 to 4

Greek Style Baked Tilapia
Originally “Roasted Pacific Cod with Olives and Lemon,” renamed and re-tweaked due to the fact that I went shopping at SuperTarget, and the only fish they carried were tilapia and salmon.

2 filets tilapia
1/2 cup crisp white wine (such as Sauvignon Blanc, I used Pinot Grigio since there was a quarter bottle leftover in the fridge)
A dozen or so mixed olives (I only used kalamata since it was all I had), with a tbsp of the olive juices
1 lemon
1/2 tbsp olive oil
1/2 tsp red pepper flakes (optional, only if you want the hint of heat)
1 tsp dried parsley
salt and pepper

Preheat oven to 400 degrees.

Place fish in a baking dish.  Add wine to reach halfway up the sides of the fish.  Scatter olives around the fish and drizzle in olive juice and olive oil.  Grate zest from lemon (about 1/2 the lemon) over the fish.  Cut lemon in half, and squeeze the juice from one half over the fish.  Discard lemon.  Sprinkle fish with salt, pepper, red pepper flakes, and parsley.  Bake for 15 to 20 minutes or until fish is completely opaque.

Serves 3-4

I served the tilapia over a small bed of steamed white rice, drizzling the pan juices from the fish dish on the rice before topping off with the tilapia. 

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One Response to “It Really is Real Simple (Greek Style Baked Tilapia and Roasted Broccoli with Pecans)”

  1. foodczar 09/27/2007 at 11:27 am #

    Sounds delish, Ms D. I must give it a try. By the way, one of us should get up the nerve to do a posting on restaurants with double entendre names, like Pluckers, Fuddruckers, and the late, lamented DE name champ of all time, Mother Tuckers. We could try it, but I’m afraid we’d be banned from posting for life!
    Food Czar

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