Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Fantastic Fish & Fennel, Perfect Potatoes September 20, 2009

Tilapia with Salsa, Baked Fennel, and Parsley Potatoes

Tilapia with Salsa, Baked Fennel, and Parsley Potatoes

Kathryn says: J and I went to Publix today, which usually means we’re having fresh fish for dinner.

We brought home fresh tilapia and got creative with some impromptu cooking when dinner time hit.

I sprayed a frying pan with Pam and put the tilapia on the stove on medium-high heat.  Then, I poured about half a container of Publix mild salsa, some canned artichokes, and Publix canned black olives on top.  I also ground fresh black pepper and sprinkled ripped parsley (fresh from our plant) on top.  I cooked it until the bottom turned white and then flipped it to finish cooking.

Jamie chopped up a bag of Red Gold potatoes.  I threw them in a Pyrex pan and drizzled (okay, drenched) them in extra virgin olive oil and sprinkled them with sea salt, rosemary, thyme and fresh ground pepper.  I tossed them up and put the pan in the oven on about 375 degrees for about 40 minutes.

We got the fennel recipe from a chef who posted on our blog a few months ago.  Thanks for the suggestion!  Jamie washed the fennel and chopped it into pieces.  She put the pieces on a cookie sheet and I went to work covering them in extra virgin olive oil, sea salt, rosemary, thyme and fresh ground pepper.  We put those in the oven with the potatoes for about 30 minutes.

We ate by candlelight and a pretty pink hibiscus flower I picked on my walk home from the tennis courts today.  We were both impressed with the tender fish and its flavorful sauce, the refreshing licorice taste and soft texture of the fennel, and the soft, hot parsley potatoes.  J said the fish was “Carrabba’s quality.”  We certainly do cook best together!  It must be the synergy of the sisters.

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One Response to “Fantastic Fish & Fennel, Perfect Potatoes”

  1. amelia Says:

    I love fennel. We used to only have it at Thanksgiving. I’m glad we are now using it year-round.


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