This “Working Girl Meal” was sent to me by my dear friend (and some say twin sister) Elyssa. Not only is she a “working girl” but she is also knee deep in wedding planning so you can imagine how much time and energy she has to cook. We all know that eating healthy isn’t always the most convenient so I commend her for whipping up this recipe as it is not only delicious but it is healthy too! Elyssa’s fish of choice for this recipe is Tilapia however you could swap it out for any other mild white fish such as Red Snapper, Sole or Flounder depending on your taste and whatever is freshest at your market.
“My all-time favorite things to cook are guilt-free meals that can still give you that blissful bite! Even better, this Roasted Tilapia and Avocado Salad leaves you feeling content rather than stuffed or starving. The warmth of the fish and the richness of the dressing make this an all-year-round kind of recipe.”
2 Tilapia fillets
1/4 cup plus 2 tablespoons extra virgin olive oil
1 fresh lemon
1/8 cup fig balsamic vinegar
Fennel, a few white stalk ends chopped
1 bag of Spring Mix salad
1 medium avocado, thinly sliced
Crumbled goat cheese
¼ cup chopped walnuts
1 tablespoon Dijon mustard
Salt to taste
Rosemary & Parsley to season
Preheat broiler on high.
Rinse off your Tilapia fillets and place them in a baking dish. Make several diagonal slashes in the skin and then coat the fish with the 2 tablespoons of oil and the juice of half a lemon, being sure to get both sides covered. Then season with salt, (I prefer sea salt), and sprinkle on some parsley and rosemary.
Broil Tilapia, ideally on the top rack of your oven, for about 7 minutes.
Meanwhile, make the dressing by whisking together the remaining 1/4 cup of oil, juice from the other half a lemon, 1 tbsp of Dijon mustard and the 1/8 cup of fig balsamic vinegar. You can adjust the amounts per your personal preference.
In a big salad bowl, add the bag of spring mix salad, chopped walnuts, crumbled goat cheese, chopped fennel and toss in 2/3 of the dressing. Whenever you have the chance, use spring mix salad, it provides almost ten times more vitamins and antioxidants than iceberg lettuce. You should also know that fennel is an amazing addition to any salad; it adds a nice crunch and refreshing flavor. Fennel is also high in Vitamin A and E, calcium and potassium and is often used as a herbal remedy for digestive problems.
After the 7 minute broil time is up, check the fish by cutting into the thickest part of the fillet. If it still appears to have some transparency in the middle, put back in the oven on low broil for a few minutes.
Serve salad topped with avocado slices and Tilapia fillet. Drizzle the remaining dressing on top of the fillets. The presentation looks as impressive as it tastes.
And, if you like this recipe, I also found this great ginger and cilantro baked tilapia one from Serious Eats.