Last week I needed a quick and easy midweek dinner, and didn’t really have time to run out to the grocery. Using what I had on hand, and one of my favorite spices that Slip just brought back from a trip to Israel, I made this yummy tilapia. I originally intended to just saute the onions, but I got distracted for a moment while the pan became very hot. To my surprise and pleasure, the fried onions were actually my favorite part of the dish.
Here’s basically what you’ll need:
- 1-2 tbsp. extra virgin olive oil
- 1/2 large vidalia onion, thinly sliced
- 4-5 cloves garlic, minced
- 3 tilapia filets
- 1 tsp. za’atar
- 3 tilapia filets
- Kosher salt and pepper to taste
Feel free to sub in or out seasonings of your liking. Oregano and savory mixed with sesame seeds would be good substitutes if you don’t have za’atar on hand.
In a pan that can go from stovetop to oven, heat olive oil over medium high heat. Add onions and cook until crispy- some of them will probably burn, which I liked, but if you’re not a fan then try caramelizing your onions instead.
Move onions to the side of pan or remove completely to another plate. Add garlic and cook until fragrant, about 1 minute. Add more olive oil if necessary, and heat oil until smoking. Add tilapia filets to the pan. Cook on each side about 3 minutes, seasoning side up with salt, pepper, and za’atar. Move pan into oven with broiler set on high and broil one minute longer, or until fish is done (fish should flake easily with spatula).
I recently bought a Calphalon Fish Spatula, similar to this one, which was absolutely amazing and made this tilapia flipping experience a lot easier than previous ones.
Serve fish topped with fried onions. We made a bag of Steamfresh sugar snap peas on the side— bland, but incredibly easy and healthy— just be sure to hit them up with some salt and pepper. A simple, quick, and flavorful midweek meal!