Thursday, October 12, 2006

Roasted Tilapia with Garlic Lemon & Coriander

Roasted Tilapia with Garlic, Lemon & Coriander
Adapted from Feast from the Mideast

Prep time: 20 minutes
Bake time: 10-15 minutes

Serves 2

2 tilapia fillets
2 tbsp lemon juice
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 ½ tsp ground coriander
½ tsp ground cumin
½ tsp fresh oregano (the cookbook called for oregano, thyme or zahtar – which I have no idea what that is)
Salt and pepper to tastes
½ tsp red pepper flakes

1. Preheat oven to 400°F/200°C.

2. In a small bowl, combine the lemon juice, olive oil, garlic, coriander, cumin oregano, red pepper flakes, salt and pepper.

3. Place the fish in an oven proof dish and pour the mixture over the fish, rubbing it into both sides. Let it marinate on the counter for 15-20 minutes.

4. Bake for 10-15 minutes. The flesh should be moist and white in the center.

Serve with parsley garnish and lemon wedges.

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Kalyn said...

Ruth, this sounds wonderful. I love tilapia. BTW, Zahtar (also spelled Zaa'tar) is a middle eastern spice blend that has ground sumac, thyme and sesame seeds. It's often used as a sprinkle on pita bread or salad. Sumac is a red berry that tastes (to me at least) a bit like lemon. You can get it at Penzeys, my favorite spice place.

Anonymous said...

Perfect timing! I was thinking about what to do with tilapia in my fridge. I'll try your recipe. Thanks!

Kalyn, I had zaatar here at a Israeli restaurant on pita bread, as you said, but I think they had added some sort of paprika and cumin (seeds), too.

Anonymous said...

I forgot to tell you; I did try your tilapia recipe and it was very good and easy. Thanks!