Do you have a recipe that's a staple in your kitchen? Something simple you can have ready in little time and make for dinner with just a few ingredients?
If you've been following for a while, you know by now that the recipes I share with you are based on cooking with ingredients you have on hand and this tilapia with tomato salsa and oven roasted potatoes is one of them. Simple enough to to have for a weekday dinner, but meant to be a hit if you have friends over.
A few weeks ago, I had the chance to make a meal for a few friends at the Frigidaire kitchen to test their latest induction cooktop and stove, and this was one of the dishes I made. As someone who loves to cook meals made in less than 30 minutes, their induction cooktop became my best friend. It has the ability to boil water in seconds, and it literally took me less than 2 minutes to cook the tomato salsa that I made to top the fish. I used garlic and tons of cilantro to spice it up, but if my favourite herb is not your thing, parsley or basil work great as well.
For this recipe, you have two options. You can cook the fish on the stove, or you can sear it on the stove (one minute per side) and finish it in the oven with the potatoes. To cook the potatoes and have them ready at the same time the fish is done, you want to cut them in half, which will speed the cooking time. The Frigidaire convection oven, cooked in them in less than 20 minutes making them crispy on the outside while retaining their softness inside. Something that in other ovens could easily take longer.
Because I'm working on my 1st cookbook, I've been looking for a new stove and I have to say that I left the Frigidaire Kitchen in awe of how fast it cooks, but most importantly with its results. The fish was seared to perfection, the salsa was done in a flash and there's no other way I want my potatoes from now on.
Check the recipe below and let me know what's your go to dish for weekday nights :)
4 fresh tilapia fillets
3 tbsp olive oil
1 tbsp lime juice
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
2 cloves of garlic finely minced
For the Salsa:
1 pint cherry tomatoes
1/2 cup chopped cilantro
2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tsp garlic paste
1/4 tsp salt
1/4 tsp chili flakes
1/4 cup chopped green onions ( green and white parts)
For the potatoes:
2 cups new potatoes
2 tbsp olive oil
1/4 tsp sea salt
Rosemary leaves ( from 3 to 4 sprigs)
1 tbsp lemon juice
Preheat the oven at 375
Marinate the tilapia fillets in olive oil with the balsamic vinegar, garlic, salt and pepper and set aside.
Cut the new potatoes in half and place in a medium bowl, mix in the olive oil, lemon juice, salt pepper and rosemary. Once covered in the mix, place potatoes on a baking sheet and bake for 20 minutes (stirring twice) or until golden brown and could be pierced easily with a fork.
On an oven proof skillet, sear the fish fillets, 1 minute per side on the stove and finish in the oven for 20 minutes.
For the salsa, on a sauté pan over medium heat, add the olive oil and wait 2 minutes before adding the cherry tomatoes, chopped cilantro, green onions, chili flakes, salt, balsamic and garlic paste. Cook for 3 minutes and set aside.
When the potatoes and fish are done, top fish with salsa, and serve with roasted potatoes.
*This post was made in collaboration with Frigidaire, however all views,opinions and recipe development are my own.