Baked Citrus Tilapia
2 frozen tilapia filets (I had frozen mutligrain coated tilapia. You could use plain or breaded, or fresh fish would be even better, but this is what I had on hand).
1/2 onion, quartered
2 small tomatoes, cut into eighths
1/4 cup lemon juice
1/4 cup orange juice
1 tbsp fresh rosemary
Preheat oven to 400 degrees (375 for fresh fish). Lightly grease an oven-proof dish. Place onion and tomato in the dish and pour in both juices. Place the filets on top of the vegetables. Cook for 20-25 minutes, turning the fish halfway through the cooking time. Garnish with fresh rosemary before serving.
6 large mushrooms
1/2 small onion – finely chopped
2 cloves garlic – finely chopped
½ cup bread crumbs
¼ cup butter
¼ cup parmesan cheese
grated cheddar cheese – for topping
1 tablespoon parsley
Wash the mushrooms under cold water and dry thoroughly. Remove the stems from the mushrooms and set aside. Place the mushroom caps in a greased oven-proof dish.
Finely chop mushroom stems, onion, and garlic. Melt the butter in a small skillet over medium heat. Add the mushroom stems, onion, and garlic and sauté over medium /low heat until tender. Add the bread crumbs, parmesan, parsley, salt, and pepper and stir until combined. If the mixture is dry add a bit more butter, and if the mixture is wet add a bit more bread crumbs. Spoon the mixture into the mushroom caps and bake in a 400 degree oven for 20 minutes. Sprinkle with grated cheddar cheese and return to the oven for another 5 minutes.
A little rustic-looking on the plate, but I'm going for deliciousness as opposed to pretty points.
And it was a delicious meal! Paired with a nice crisp glass of white wine, it was fresh, summer-like, and very classy. My tune to match is also very classy in my humble opinion, and one of my favourite French songs. Being bilingual I like to explore and discover French music as well. This little ditty was actually featured in the film 500 Days of Summer, but I stumbled upon it before that and loved its simplicity. Voilà: Quelqu'un m'a dit by Carla Bruni.