So it begins! Recipe #1 (and #2) of 2011!

I made dinner tonight! I'm determined to cook a new dinner at least once a week in 2011!  I need to build up my go to recipes and I think what I made tonight will definitely be made again! It was delicious.  


I had gone out to lunch with Chelsea the other day and her kitchen gadget Christmas got us talking about recipes.  So she brought up one of her go tos: Parmesan crusted Whitefish.  I had forgotten the exact ingredients and details she had given me so I googled Parmesan Fish and a Rachel Ray recipe came up that was amazing!  I was thoroughly impressed as Rachel Ray's recipes are hit or miss.  

Parmesan Crusted Tilapia

• 4 Servings
• 
• Prep 10 min
• 
• Cook 10 min

INGREDIENTS:

• ¾ cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges

DIRECTIONS:

 

Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

As a side, I was flipping through my new Barefoot Contessa How Easy Is That? recipe book and decided to try garlic-roasted cauliflower.  It was phenomenal and a great side for the tilapia!  

Garlic-Roasted Cauliflower

• 1 whole head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed and cut into large florets
• 4 1/2 tablespoons good olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/4 cup minced fresh parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 450 degrees.

Bring a small pot of water to a boil and add the garlic cloves.  Boil for 15 seconds.  Drain, peel and cut off any brown parts.  Cut the largest cloves in half lengthwise.  

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper.  Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices.  Add the remaining 1 1/2 tablespoons olive oil, the parsley, pine nuts, and lemon juice.  Sprinkle with another 1/2 teaspoon of salt, toss well, and serve hot or warm.