I decided to take a stab at food photography. This is a nice easy little recipe which is not too expensive what with the packages of frozen tilapia available at Wegmans. It’s not too sensitive a recipe either, just get the fish cooked right and the flour mixed in well. The tilapia topping has a sort of warm-but-fresh taste suitable for any time of year and is very easy to make quickly.
- Pasta (or you can use rice)
- 1 T cooking oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 t seasoned salt (I used salt, pepper, thyme, paprika, turmeric)
- 4 t flour, divided
- 3 fillets tilapia
- 3 T butter, divided
- 2 T fresh flat leaf parsley, chopped
- 1/2 lemon, divided
- 1/4 c white wine (or water, because I can never get through a bottle of wine by myself)
Cook pasta. While pasta cooks, in a large fry pan sauté onion and garlic in oil over low heat until translucent. This mellows out their flavors by caramelizing the sugars, and the warmth releases the flavors and smells to better coat the next ingredients.
Meanwhile, place three teaspoons of flour and seasoned salt mix in sealed container and shake briefly to mix. Add fish fillets and toss to coat. This makes a sort of light seasoned breading without using eggs.
When onions and garlic are done, add two tablespoons of butter and tilapia to pan. Coat fish with butter and cook until flaky. The butter greases the pan and makes the breading golden just like painting bread with butter for baking.
Slice some garnish off lemon half. Transfer fish to plates but leave onions and garlic. Add remaining liquid, one tablespoon butter, and parsley to pan and raise heat to medium. Add one teaspoon flour and squeeze remaining lemon into pan.
Stir two minutes or until thickened. Pour over fish and pasta and serve. 3 servings.
Do you have any recommendations or improvements? Let me know in the comments – this is easy enough that I make it regularly and would love tweaks!