Tonight I made a bit of a treat for Paula and I. I cooked Tilapia Piccata and a Summer Squash and Bell Pepper Gratin. Both were quite tasty although I would make a few changes in the gratin recipe.
First, if you are interested in the Tilapia Piccata, here are the ingredients that you will need:
Sprinkle the fish lightly with salt and dredge in flour on both sides to coat. Warm 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts. Sauté 2 fillets, turning once, until browned on both sides and cooked through, about 3 to 4 minutes on each side. Transfer to a plate and cover with foil to keep warm.
Next, pour the wine and lemon juice into the skillet and bring to a boil. Remove from heat and stir in the capers, parsley and the remaining tablespoon of butter. Keep stirring until the butter melts. Place each fillet on a plate, pour sauce over fish and serve immediately.
If you want to try out the gratin, here is the recipe with a few tweaks…
The ingredients are:
After all the ingredients are prepped, heat a skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add the onion, bell pepper, and garlic to the pan and sauté 5-6 minutes. Add the wine, salt, and black pepper and cook for 1 minute. Spread the onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange the zucchini and squash slices over onion mixture.
Combine 1 tablespoon oil, the breadcrumbs, oregano, and cheese in a bowl. Sprinkle over the squash mixture. Bake at 450° for about 15 minutes. If desired, preheat the broiler to high while not removing the dish from oven. Broil for 2 minutes or until browned. Drizzle with the sherry vinegar. Serve and enjoy!