Jan 9, 2011
Hillary

Tilapia, Roasted Spaghetti Squash and Red Potatoes

Tilapia, roasted spaghetti squash and red potatoes!

This past week we had my mom and step dad over for a dinner at our new place and this meal was quite the hit! We try to make every meal a winner but when you have mom, the best cook I know over, it’s even more important that the meal be delicious! This meal certainly qualifies for delicious, but it’s also so easy to put together and can be on the fancy side when you need it to be! The fish is light and if you’re feeding many guests on a budget, tilapia is a great buy. It’s one of the most mild fishes as well, which is important to know if you’re trying to introduce fish to someone who isn’t exactly a “fish” eater. It also invites many variations on how to prepare it but this recipe is quite simple and light on the toppings. The sides to this meal, the squash and potatoes are full of flavor with little additions AND they both cook in the oven, making your job so much easier! There is minimal preparation on your part, lots of work on the oven’s part and then you are left with time to sit and mingle with your guests!

Here is what you’ll need for this wonderful dinner!

Ingredients:

(Serves 4 dinner portions.)

  • 4 Tilapia filets (about 6 ounces each.)
  • 1 very large spaghetti squash
  • 8 small/medium red potatoes
  • olive oil
  • fresh rosemary, chopped
  • salt and pepper to taste

(Preheat oven to 350.) The potatoes and squash are going to take the longest to cook through and so it is best to start there. Cut the large spaghetti squash in half, remove the seeds and strings with a spoon and then place on a baking sheet covered with tin foil. Drizzle olive oil over the squash halves with a sprinkle of salt and pepper. Pop the squash in the oven and allow it to cook for about an hour. The inside of the squash will be soft and easy to puncture with a fork when done. For the potatoes, wash and cut in quarters or eighths, depending on if more on the large or small size. Place the potatoes in a large mixing bowl with a tablespoon olive oil, salt, pepper and about three sprigs of fresh rosemary leaves chopped. Before even being cooked, this bowl will smell so fragrant you just know it’s going to taste delicious! Put the potatoes on a lined baking sheet and they ¬†will take a little over an hour to cook at 350.

With your potatoes and squash in the oven, you have some free time on your hands. It’s not until about 15 minutes before your squash and potatoes are done that you need to start preparing your fish. Like I said before, there are lots of ways to fix the fish but I’m sharing one of the easiest today. Take each filet of fish and place on an individual square of tinfoil that is large enough to fold up in a tinfoil envelope. Drizzle each fillet with olive oil or you can melt some butter, if you prefer. Sprinkle each filet with salt and pepper and then any other fresh herbs you like. Take the sides of the tinfoil and fold up a little packet around the filet so each has their own envelope to cook in. Place each packet on a baking sheet so it’s easy to take the fish in and out of the oven.

Tilapia filet with olive oil, salt and pepper ready for the oven.

Tilapia filets in tinfoil envelopes to the right. They will cook in 10-12 minutes in the oven under the broiler.

Your fish is only going to take 10-12 minutes to cook in the oven at a broil (super high temperature ~500). When you’re ready to put them in, your squash should be done and if you’re potatoes aren’t completely done, they will be safe at the high temp for a few minutes.

Spaghetti squash done!

With the fish cooking, you need that time for the next step in your spaghetti squash. For those that aren’t familiar with spaghetti squash, you may be wandering what’s so spaghetti about it? If you take a fork and just scrape the inside of the squash you instantly have spaghetti in squash form! The squash has a sweetness to it and with the simple addition of salt, pepper and olive oil, you don’t need anything else with this delicious side!

Use a fork to scrape the inside of the squash to create your spaghetti squash!

If you finish getting your spaghetti squash done before the fish is done, simply put it in a side bowl and cover with tinfoil. The same can be done with your potatoes if they are done early. When the fish is done cooking, it should be easily flaked apart with a fork, that lets you know it’s done and you can add a squeeze of lemon on each filet to brighten the flavors.

Tilapia done and ready to serve!

Everything is done and ready to serve! I know some people worry about making fish due to the potential fishy smell that may come with the cooking, but I can assure you your kitchen will smell nothing short of delicious. Like I said previously, the tilapia is very mild and the fresh rosemary on the potatoes will really smell wonderful! But, that’s the whole meal! There is a little coordination on your part to get everything done at the same time but there really is minimal prep work required of you! And you know, this is a meal you can make any night of the week; it doesn’t have to be saved just for the fancy nights or the nights where you host dinner for guests. Jordan and I have made this dish in many variations and even on the super busy days. When all we have to do is a little chopping, drizzle of olive oil, and sprinkle of salt, pepper and herbs, this actually becomes just the type of meal I want to prepare on an exhausting day! Whether for your guests or just for a nice dinner night in, I hope you enjoy! For now, that’s tilapia, roasted spaghetti squash and red potatoes…in the shell of a nut!

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