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PortWatch

February 27, 2013

Olives, capers give flavor boost to tilapia

Olives, capers give flavor boost to tilapia

(Continued)

Capers are the flower bud of a bush indigenous to the Mediterranean and parts of Asia. They are green and smaller than a petite pea.

Along with a salty taste, they have a hint of herbs. You will find them in small jars near the olives at most grocery stores. Capers are packed in salty brine, so they should be drained and rinsed before using to get rid of some of the salt. Be sure to reserve the brine, pouring it back into the jar, to keep any remaining capers submerged. Once opened, capers should be stored in the refrigerator.

ROASTED TILAPIA WITH TOMATOES, OLIVES AND FINGERLING POTATOES

Serves: 4

Preparation time: 15 minutes / Total time: 45 minutes

2 tablespoons olive oil, divided

11/4 pounds small fingerling potatoes, cut diagonally into 1/2-inch pieces

3 teaspoons chopped fresh thyme, divided

Kosher salt and freshly ground pepper

2 cups grape tomatoes

1/3 cup pitted kalamata olives

2 tablespoons capers, rinsed, drained

3 cloves garlic, peeled, smashed

1/4 cup white wine vinegar, divided

4 tilapia fillets or other firm fish, about 5-6 ounces each

Sprigs of thyme for garnish

Preheat the oven to 400 degrees. Drizzle a sided baking sheet with 1 tablespoon olive oil and place in the oven for 5 minutes. Remove from the oven.

Place potatoes on the sheet and sprinkle with 1 teaspoon thyme leaves, about 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Roast potatoes about 15 to 20 minutes or until browned and crisp, tossing halfway through. Remove from oven; wrap potatoes in foil to keep warm.

Place the tomatoes, olives, capers and garlic on the same baking sheet. Drizzle with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme. Place in oven and roast until just beginning to soften, 15 minutes.

In a small bowl, mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste; brush on the fish.

Place the fish on top of the roasted tomato mixture and return to the oven until fish is just cooked through, about 10 minutes.

Divide among plates and serve with the potatoes. Garnish with sprigs of thyme.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

 

 

 

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