I love fish, but sometimes I don’t know what to do with it. Salt and pepper with a squeeze of lemon seems to be my fallback, but it’s not very exciting. I want something more memorable, but not overpower the fish. Let’s keep it simple.
I came across a recipe from Delish that seems to be the solution to my fish situation. Making this recipe is so easy and good that I want to try it with other white fish to compare. Tilapia is a good choice though. It’s still relatively inexpensive, doesn’t have any bones to pluck out, and is tasty. Picky eaters like tilapia because it’s mild, not fishy. You’ll especially love the recipe if you’re a fan of garlic. If not, you might want to skip this round.
Line a baking sheet with aluminum foil for easy cleanup. Plop your fish on the foil. Season with salt and pepper.
Combine melted butter, minced garlic, lemon juice and a little lemon zest. Pour this over your fish. Add some sliced lemon and bake until the fish gently falls apart when you stab it in the middle with a fork (no, I’m not violent, just accurate).
That’s it. Can you believe it? I did drizzle a bit of the sauce over the fish and served it with couscous for the boys. I made myself a side salad. I even made the time to sprinkle some pretty parsley leaves to make it look fancy. Everyone was happy. Despite the name, it wasn’t too garlicky. There was the perfect amount lemon tang and no shortage of buttery goodness. Make again.
I’ve been sharing a lot of recipes that use my favorite kitchen toys. I know not everyone has a slow cooker, pressure cooker, and air fryer so it’s time for something more conventional. Sit down for this one. The oven. I know. Scandalous.
I really like sheet pan recipes when they work, like those Sheet Pan Chicken Fajitas I posted. Here’s another one that you need to try. It’s a super easy week night meal with everything you need: chicken, potatoes, and green beans. It’s perfect. Its lemony, cheesy, garlicky goodness is sure to please everyone. Did I mention it’s easy to make?
If you don’t like potatoes or green beans, skip the one you don’t like. You can also try using other veggies, such as carrots, bell peppers, sweet potatoes, etc. Just be aware that the cooking times might vary.
In a bowl, mix an egg, lemon juice, garlic, parsley, and seasonings. This will be your marinade and the liquid to help your dredge stick to your chicken. Marinade the chicken for 30-60 minutes. Try not to skip this part, but don’t marinade longer than this (like overnight) or your chicken might end up tough.
By the way, I know I wasn’t going to talk about kitchen toys, but I really like this lemon squeezer so here’s a picture of it. It doesn’t take up a lot of space and it keeps the seeds out of your food. You should buy one. No pressure.
While you wait, it’s time for the veggies.
Let’s pause to express my opinion about dealing with green beans. Hate it. It takes soooooo long to string, trim, and cut them into thirds. But I love green beans. What’s a girl to do? You can reduce the prep time by buying bagged trimmed green beans. This is a good short-cut. Alas, I never find the beans to be as good as the fresh ones, but I will resort to trimmed green beans if the fresh ones are stringy. There’s no shame in this. This time I decided to use fresh beans and do all the work myself. Yes, sometimes I’m a show-off.
Toss your potatoes in half of the butter/garlic mixture and the green beans in the other half.
When your chicken is done marinading, combine breadcrumbs and Parmesan, and then dredge the chicken in the mixture.
Don’t be like me and forget to spray your foil-lined baking sheet with cooking spray. Generously spray the sheet. Then place your chicken on the sheet and surround them with potatoes. Bake!
After 15 minutes, flip your chicken and add your green beans. Be sure to embrace the amazing aroma of lemon and garlic wafting through your house. Also enjoy the fact that your entire dinner is in the oven and you don’t have to lift a finger to make a side dish.
Cook for another 10-15 minutes on broil until the chicken is golden and the veggies are cooked through.
Sit back and watch as your family is impressed with your ninja like cooking skills.
Sometimes a recipe comes along that you just don’t change because it’s perfect. This is that recipe. I’ve made it several times and each time, it’s amazing. Better yet, it’s super simple. I wish I could take credit, but alas, I can only provide advice. The prize goes to Jeff Mauro, the Sandwich King from The Food Network, who apparently makes a lot more stuff than sandwiches. His recipe combines dill and lemon along with coriander to make a delicious meal.
Start out with fresh dill and grated lemon for your orzo. The flavor meld together nicely and screams Greek. I should try to make a dip with this. And what is orzo, you may ask. It looks like rice, but it’s a pasta that’s often used in salads, but also in casseroles like this one.
For the chicken, you’ll be using different seasonings, but only three (see how simple this recipe is?). In addition to salt and pepper, you’ll use ground coriander. And what is coriander, you may ask. It’s actually the seeds from the cilantro plant. Who knew? They have a citrus flavor when crushed, which is why it pairs well with dill and lemon.
To cut down on the number of bowls you use, combine the orzo mixture directly in the baking dish. Then, rub the seasonings on chicken. It will be peppery so if that’s not your thing, use half the pepper the recipe states.
Choose chicken that with a consistent thickness, meaning not super thick in the middle and skimpy thin at the ends. If this is not possible, consider pounding the chicken with a mallet to thin out the middle. I have found that two breasts per pound works best for me and doesn’t require any pounding. Just be sure to avoid using large breasts or they won’t cook through.
Place the chicken in the orzo mixture. Don’t freak out. The chicken broth will not wash off the chicken seasonings and make the chicken bland. It’ll all turn out in the end. Make sure your chicken is submerged so you don’t end up with dry chicken. Top with lemon.
And let me take a moment to tell you to use chicken stock, not broth. There’s a difference, they are not interchangeable, and you’ll thank yourself for using the right ingredient.
When baked, you’ll end up with this…
Did I mention how fancy it looks? You probably could pull this dish off when you have guests to impress.
One of these days, I’m going to try making this dish with other seasoning combinations. I’m thinking that tomato sauce, oregano, and cumin with a little chopped green olives might create a Spanish twist while experimenting with orange and parsley will produce an Italian dish. I encourage you to use your favorite seasonings in the orzo and chicken. Let me know what you discover!