I love to cook, but there is something about Sunday afternoon that just sucks the energy out of me and makes me want to order pizza. After a busy day on Saturday and singing in church on Sunday morning, I am usually ready to take a nap while the hubs watches football (unless the Ravens are playing, in which case I do not sleep and usually yell at the TV). I will often wake up from my nap around 5:00 and realize that I never even thought about what to make for dinner. That’s when we usually get takeout.
This week, however, I was determined to break the cycle and make something healthy for dinner. I always have tilapia fillets in the freezer, so I decided that we would have fish – a far cry from the usual football food. As I have mentioned before, I am not a huge seafood fan, especially when I am cooking it myself. I tend to prefer mild fish like tilapia, mahi mahi, and haddock.
To go with the fish, I quickly sauteed some zucchini and golden cherry tomatoes (courtesy of the CSA). I sprinkled Italian seasoning on the fish fillets and cooked them quickly in my nonstick skillet. I typically cook with stainless pots/pans, but I have difficulty with fish and eggs – both end up scrambled and stuck to the bottom of the pan (if you can tell me what I’m doing wrong, I’d love to know!).
I think this whole meal took me about 15 minutes to make… That’s faster than takeout! It was fresh, easy, and I didn’t feel the least bit guilty about it later on (definitely can’t say the same for the usual Sunday pizza). With fresh dinner rolls on the side (still warm from the oven – coming soon), it was a filling and tasty dinner.
Simple Tilapia with Zucchini and Tomato Saute
- Extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 large zucchini, cut into quarters (lengthwise) and sliced
- 1 cup golden cherry tomatoes, halved
- 2 tilapia fillets
- Kosher salt
- Freshly ground black pepper
- Italian seasoning (or dried thyme, basil, oregano)
Heat one tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and zucchini slices. Saute for 4-5 minutes, until the zucchini is tender. Add the cherry tomato halves, and continue to saute until the tomato soft and heated through. Season with salt and pepper.
Meanwhile, pat the tilapia fillets dry with a paper towel. Season with salt, pepper, and the Italian seasoning on both sides. Drizzle a small amount of olive oil in a nonstick skillet and heat over medium heat. Place the tilapia fillets in the skillet and cook for a minute or two on each side (depending on the thickness of the fillet), flipping only once to allow the fish to get some nice color.
Spread spread the zucchini and tomato mixture in a single layer on a plate or serving dish. Top with the tilapia fillets. Serve immediately.