Friday May 8, 2009
Baked Tilapia, Root Vegetable Puree and Steamed Cabbage
Shopping List
- 3-4 sunchokes (Jerusalem Artichokes)
- 1 medium head savoy cabbage
- 1 lb. russet potatoes
- 1 lb. celery root
- 1 bunch cilantro
- 2 lemons
- 4 Tilapia filets
Pantry Items
- Extra virgin olive oil
- Unsalted butter
- Whole milk
- Cumin seeds
- Sea salt
- Black pepper
Suggestions
- Wine: Chardonnay
- Dessert: Fresh seasonal fruit
Game Plan:
- When you walk in the door
- Preheat oven to 450F
- Place baking sheet in oven
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Prep
- Scrub and peel the potatoes, sunchokes and celery root.
- Cube root vegetables, place in saucepan and cover with lightly salted water. Set aside.
- Core and thinly slice cabbage.
- Thinly slice 1 lemon (use a mandoline if you have one).
- Fill steamer and set aside.
- Rinse and pat dry the cilantro, pick 12 leaves .
- Zest the other lemon.
- Rinse fish and pat dry.
- Tear 4 – 8 inch sheets of aluminum foil.
- Start Cooking
- Put the root vegetables on high heat until the water comes to a boil. Cover and reduce heat to a gentle simmer.
- Cook until tender, approximately 15-20 minutes.
- Put the cabbage in the steamer over high just long enough for to soften and turn bright green (about 5 minutes).
- Take a piece of foil and place one fish filet on the bottom half. Salt and pepper to taste.
- Place 2 lemon slices and 3 cilantro leaves on the filet.
- Fold the top half over and seal tightly by crimping the edges together (there should be no leaks).
- Repeat with the other filets.
- Remove cabbage from the steamer and place it in a serving bowl to cool a bit.
- Check your root vegetables and if they seem tender, remove from heat, if not, continue to cook.
- Toast 2 tbsps. cumin seeds in small frying pan. DO NOT LEAVE THEM UNATTENDED, they burn easily.
- Toss cabbage with 2 tbsps. olive oil, toasted cumin seeds and lemon zest.
- Put fish in the oven, on the baking sheet for 8 minutes.
- Drain root vegetables and mash with 4 tbsps. butter, 1/2 – 1 cup milk (they should be a little runny). Cover and return to VERY low heat.
- Check the fish to be sure it is cooked through and serve in the foil packets.
Wow that was fast, let’s eat!
