The second installment from a Gary-pleasing dinner: garlic-free tilapia. For some reason I had a nose for Moroccan that night. I started thinking of lemons, olives, turmeric… already available in Helen’s kitchen! And no worries, tilapia makes the good side of The List — always a conscientious decision on my mother’s part.
In a bowl, combine:
pinch of sea salt
2 tablespoons dried oregano
1 tablespoon turmeric
dash of black pepper
2 tablespoons cumin
dash of Hungarian paprika
Coat 4 fish fillets with the mixture and drizzle with olive oil. Let sit at least half an hour.
Pan-fry fish in olive oil until lightly browned but just cooked on the inside. Remove from pan and set in baking dish. Add:
drizzle of olive oil
chug of white wine
1 tomato, seeds removed, chopped into small pieces
1 small yellow onion, finely chopped
1/4 cup thinly sliced green olives
Squeeze 3 lemon wedges over the fish, then add wedges to the dish. Bake at 375 degrees for a few minutes, just long enough to finish cooking the fish and crisping the edges. Do not overcook. If your fillets are thick and need time to fully cook, add more wine and olive oil so the dish doesn’t dry out.