I know this isn’t lent, but fish is good for you! I made this dish a while ago, and couldn’t wait to share it with you.
Babe was wanting Old Bay seasoned something, and I finally got a thing of it for him. I didn’t think that Salmon was in either of our moods, and Tuna was definitely not at that point in our lives. So I went with tilapia as our fish.
In all reality, you can use Old Bay on anything, but I see it more for fish or chicken. Here’s how it turned out:
Get your ingredients ready. I wanted mashed potatoes as our side, with asparagus as an added flavor to the fish.
Put your tilapia in a dish or bowl, where you can sprinkle on the Old Bay, as the pan is heating. Serving side, especially with a side, is one filet per person. If you have young kids, I’d say split them in half for them.
In my mind, to save both time, and from letting the fish get cold, heat up both your fish pan, and if you’re making a side like me, of mashed potatoes, get that pot up and running too. Fish cools down faster than you think, and you don’t want the fish to sit out too long.
In your fish pan, you should have oil or butter (I’ve chosen butter), a couple shakes of Old Bay in it, and let it melt/heat up. It should be very hot when you put your fish in. Then you let it cook on each side for a couple minutes.
When you’re adding something like Asparagus, like me, add it in when the butter is melted, but while it’s not as hot as you wanted for the fish. Let it marinate for a hot minute, then you can finally add that tilapia in!
Like I just said, after the pan is good and hot, regardless if you’re adding the extras like me, put a couple fillets in. Make sure not to over crowd the pan though!
Flip the fillet over a couple minutes later, let it cook for about a minute more, and serve up! Work on your other fixings, while needed.
I didn’t get the chance to picture the plated version, but hey, what’s new?!
I hope you like this, and save it for later (even as a lent dish!). Let me know when you try it, and tell me how you did!