Someone asked me today if I liked cooking. I abruptly said no, but that’s not the whole truth. I don’t like cooking in a presence of other people. But I do like to cook when I am alone. I like to move around the kitchen and pretend like I know exactly what I am doing. And most of all, I like the feeling of pride and accomplishment when I have finished cooking and enjoyed my creation. Cooking gives me comfort and hope that life will works itself out just as it was supposed to.
Cooking is letting me discover the new me. I am trying something new and getting pretty good at it. It’s giving me freedom to try things that would have never appeared on the menu before. I like cooking with new ingredients, but than again all the ingredients are new to me.
So with a theme of trying new things, tonight I made roasted tilapia, fingerling potatoes with lemons and thyme. It reminded me of the classic meat and potato pairing, but just a lighter version of it. Just the sound of this menu makes me feel like a total adult. This is a perfect dinner for a grown-up get together or a date. Simple, but fancy and attractive.
My Monday called for some wine, so I enjoyed a glass, turned on some music and got to work. The result was scrumptious!
This was a very simple recipe, and except omitting the olives, I followed it to a T. It smelled great while cooking, and I really think it’s because of the thyme and lemons – fresh and earthy. The end product – delicious and healthy.
The best part of this dinner – baked fingerling potatoes. I absolutely loved them. They were perfectly browned and so moist. I think I just want to make a batch of baked fingerling potatoes 🙂
This was a great quick and healthy dinner with a nice pop of flavor that will also make a great leftover lunch tomorrow [you didn’t think that whole plate was for tonight, did you?]
To all my East coasters, hope you are staying safe – keeping warm and dry. This storm shall pass too! I am about to get under the covers and do some serious reading… Be safe, and hope your Monday was a great one!
1 pound fingerling potatoes (about 12), halved1 lemon, thinly sliced8 sprigs fresh thyme2 tablespoons plus 1 teaspoon olive oilkosher salt and black pepper1/2 cup pitted kalamata olives
4 6-ounce skinless tilapia fillets
- Heat oven to 400° F.
- In a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- Nestle the fish in the potato mixture. Drizzle the fish with the remaining teaspoon of olive oil and season with ¼ teaspoon each salt and pepper.
- Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes more.