This is a fish dish that fills you up like chicken or steak. It’s hearty and healthy. The filling is a mixture of mushrooms and onions stuffed between 2 pieces of tilapia, and baked. I served this with a side of buttered red potatoes with chives. If you can get your hands on a large fresh piece of tilapia, great, use it. I don’t have enough money to purchase fresh fish, or else I would have to sacrifice my diet soda, cheese puffs, and alcohol for the week. So I buy flash frozen tilapia fillets, which I find in the frozen food section of my supermarket. You can roll fresh fish around the filling, seam side down, being that it’s more pliable. Or half-ass it and use 2 fillets to sandwich the filling like I have. This recipe serves 2-4.
- 1/2 onion, chopped
- 6 oz. can of mushrooms
- 1 clove garlic, crushed
- 2 Tbsp. chives
- 1 Tbsp. butter
- 1/3 cup breadcrumbs
- 4 6 oz. tilapia fillets
- olive oil
1. Preheat oven to 400 degrees. Melt 1 Tbsp. butter in skillet on medium high. Add onions first, sweat them a bit and add garlic, mushrooms and chives. Sprinkle dash of salt and pepper. Turn off heat, coat mixture with breadcrumbs. If breadcrumbs are too dry and aren’t sticking, drizzle some olive oil to get it to stick.
2. Drizzle olive oil onto bottom of baking pan. Place bottom fillets onto pan, spoon mixture on. Put top fillets on mixture, pressing firmly with hands. Drizzle olive oil on top, sprinkle salt and paprika.
3. Bake @ 400 degrees for 20-25 minutes until tilapia flakes easily.
Buttered red potatoes with chives (serves 2-4)
- 12-14 baby red potatoes, sliced in half
- 2 Tbsp. butter
- 1 Tbsp. chives, chopped
- Boil potatoes until done. To test doneness, I stab one with a fork; if it slips off fork easily, I have done my job. If it holds onto the fork, I have failed, and potatoes should be cooked a little longer.
- Drain potatoes. Add butter and chives, salt and pepper to taste.