This past Friday night, I made a baked tilapia with garlic potatoes and green beans. Almost without fail, whenever I tell people that I am making a tilapia dish, everyone gives me a look that says: “This fish is so bland and there are better fish available.” At least that is true in the US; in the Philippines, tilapia was pretty much every other meal.
Not this time. I was at the supermarket when I saw that the raw fish was pre-seasoned with pepper and some spices. As I was picking it up, a nearby supermarket employee who was doing inventory asked me if I like it since he had never tried it before. I said I had not and we had a short conversation about cooking fish at home. Here is how it turned out:
- Pre-heat the oven to 350F. I found a lower heat works better with fish.
- In the pan, add some olive oil to keep the fish from sticking and then place the fish on top.
- Place the fish in the oven for about 15 minutes. Turn the fish over then cook for another 15 minutes.
- Cut the potatoes
- Cover them with olive oil, salt, pepper, and garlic powder. For more zing, add paprika.
- Place them in the oven for 45 minutes or until cooked.