Tilapia with Lemon and Anchovies
I know what you’re thinking:
I used to think the same thing, before I realized that anchovies, or anchovy paste, is the main ingredient of many of my favorite things. Particularly Mediterranean dishes, more particularly Caesar salad, and strangely enough even Worcestershire sauce. And before a (blasphemous) picky eater shrieks in horror and vows never to eat a creamy Caesar or moist burger again I beg you, its really not all bad.
Actually, its all good. Anchovies have amazing flavor like you will find nowhere else. They are small, easy to use, and are high in Omega 3s. They are inexpensive. They go well with so many things, from salads to seafood. If you are eating a seafood dish and thinking to yourself “What is in this amazing sauce?” I’d bet you there are anchovies somewhere. Or in that amazing tapanade.
Anchovies are important to use up fairly quickly because they become too fishy after being open for too long. Since I had an open tin leftover from last night I wanted to do something completely different, fresh with capers and lemon, a spring meal that made me want to be on a beach in Greece admiring the view.
Tilapia with Lemon and Anchovies (adapted from Jamie Oliver)
2 tilapia fillets
3 tablespoons olive oil
2 tablespoons parsley, finely chopped
Salt and pepper
8 thin slices of lemon
2 tablespoons capers
4 anchovy fillets
1 bunch kale
Preheat the oven to 400*
Put the tilapia fillets in a baking dish. Season with salt and pepper.
Mix together the olive oil and parsley and mush into a paste. Spread on top of the fish.
Lay 4 slices of lemon and 2 anchovies on each fillet and sprinkle with capers. Bake for 15 minutes or until the fish flakes easily.
While the fish is cooking, remove the stems from the kale and saute in some olive oil and salt until wilted.
Serve the fish atop the kale with a squeeze of lemon juice.
I ate this meal with our back door open, enjoying the breeze and the view of the back of the stores behind our building. One day it will be Greece, but for now the food is just as satisfying.