This dish definitely fits into the 30 Minute Meal category. Very simple to put together, its just a matter of getting all the ingredients all lined up and proceed to follow the steps set out before you.
Beings it is Lent there couldn’t be a better time to give this fish dish a try. You do not have to use the tilapia, any white fish will do. In the recipe, I do give you a variety of white fishes to pick from. I do like tilapia but due to the information, I’ve recently found out about tilapia I’ve chosen to go back to using more flounder.
The artichokes are a perfect match to the white fish balancing its briny flavor to the bland white fish, giving balance all around. Just remember to go light with the salt it really does not require much.
What goes really well with this dish is stewed tomatoes, it brings me right back to my childhood. My Mom, Josie, would make these all the time with fish. Another great side dish is macaroni and cheese. I know it is very simple to go to the boxed macaroni and cheese but macaroni and cheese from scratch are very simple to carry out, as well and will taste so much better than the prepped one.
I wish you much success with this recipe and I think it may grow on you and it may become a “regular”!
Lemon Pinot Tilapia and Artichoke Bake
Ingredients
- 1 lemon
- ¼ cup Pinot Grigio wine
- 2 Tbsp. capers
- 1 lb. white fish Tilapia, Flounder, Cod, Halibut, Haddock
- 1 or 2 cans, or frozen artichokes (in water, or frozen)
- olive oil
- Italian seasoned breadcrumbs
- salt and grounded black pepper
- 2 tbsp. Mayonnaise
Instructions
- Warm the oven to 375 °
- Rinse and pad dry the fish. Also, strain the artichokes and rinse; if using canned. If using frozen break apart and if whole cut in half.
- Coat the bottom of a pyrex rectangle pan with olive oil.
- In a separate small bowl, mix wine, mayonnaise, and ¾ of lemon juice. Stir well together.
- Place flounder on the bottom of the glass pan. Spread the mayonnaise mixture over fish with a butter knife, slathering the fish surface.
- Fit the artichokes in between the fish and top off with the capers throughout.
- Top off the flounder/artichoke with the bread crumbs, scattering lightly over the surface of fish also drizzle a little more olive oil over the top.
- Bake for 20 minutes, remove from oven; if there is a build-up of a lot of liquid in the dish drain some of it off and move the temperature up to broil, place back in the oven watch so that the broiler does not burn the breadcrumbs. Take out when breadcrumbs are golden.
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