Thanks to our friend Cayla for using our Pottery for her cookware on her recent blog. To check out her blog for more recipes and cooking tips visit http://caylaskitchensink.wordpress.com/
Here is a repost of her blog Fish recipe...
Baked Tilapia with Herb Butter -
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh tarragon or basil
- 8 ounces sliced mixed mushrooms (about 4 cups)
- 4 stalks celery, sliced
- 1 bunch scallions, sliced
- Kosher salt and freshly ground pepper
- 4 6-ounce tilapia fillets
Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.
*Chef’s note: First, please note my beautiful dishware by Naples, Fla., potter Jim Rice. We also use this platter every time we serve appetizers or hors d’oeuvre (often for crab dip-yum!), and the sauce dish is great for so many things. All his pottery is super versatile, a lot for in the kitchen. Stay tuned for mugs and more from the Naples Clay Place! But really, check out his website for some awesome, durable Florida flair (and visit his studio/shop for many more choices).
The tilapia: Good. Not great, but fine. I used basil in place of tarragon (you’ll probably never see me use tarragon again). It was an easy meal that I felt good about eating, but it needed a little pizzazz. Maybe some fresh lemon juice squeezed over at the end would do the trick. As usual, do not skimp on the seasoning or you’ll have a pretty bland dish. An advantage to this method of cooking fish is that it stays very moist even if you were to overdo it on the cooking time; you know you’ll get a cooked-through piece but not a dry one.