The Recipes

Roasted Tilapia with Warm Fennel Slaw

I will never understand how some people can find the time in the day to make sure their apartments/homes are presentable.  I mean, really... most days, I need fair warning that someone is stopping by so I can clean the bathroom, do dishes, or clear away some laundry I was too lazy to fold.

Okay, so I was incredibly lazy for the last couple of days when it came to doing my dishes.  By the time I cleaned up my kitchen and did the dishes, I just did not want to create more of a mess.  I decided it was a cook-in-something-disposable kind of night, so all I dirtied was a tiny bowl, one plate, and a fork.

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Roasted Tilapia with Warm Fennel Slaw


- 1 tilapia fillet, 6-7 oz.

- 1/2 small fennel bulb, core removed and thinly sliced

- 1/4 c. cabbage, thinly sliced

- 1 T. blackening seasoning

- 1 lemon, juiced

- 1 T. agave nectar

- 1 radish, sliced

- a few sprigs of parsley, torn for garnish

- splash of white wine

- salt

- pepper

- olive oil

Preheat the oven to 375 degrees.

Put the fennel and cabbage in the center of a piece of aluminum foil, folding up the edges to make sure nothing drips into the stove.

In a small bowl, whisk together the lemon juice and agave.  Whisk in 1 T. of olive oil and season with salt and pepper.  Pour all but 1 tsp. of the vinaigrette over the slaw.

Coat the fish in olive oil and season it liberally with the blackening seasoning. Place it on top of the slaw.  Line the radish slices down the center of the fish.

Transfer the packet to the oven.  Once in the oven, add the splash of white wine to the bottom of the packet (much easier than trying to move it from counter to stove with tons of liquid sloshing around).

Bake for 16-20 minutes.

Plate the slaw, topped by the fish and radishes... or just put the foil right on the plate for even easier clean up.  Finish by drizzling the last of the vinaigrette over the fish and garnishing with the parsley.