With its quick cooking time and myriad health benefits, fish should be the solution for the recurring problem of what to cook for dinner on busy weeknights. Yet it often isn’t. Why? Because we think that serving fish for dinner requires a special trip to the fishmonger.
But what if you could find naturally-seasoned, restaurant-quality, prepared seafood in your grocer’s freezer? Fish that would raise the bar for what seafood lovers can expect from frozen food. That is exactly what BumbleBee SuperFresh® seafood delivers.
The premium Salmon and Tilapia come with their own parchment paper baking pouch — to cook en papillotte, as the French say — and go from freezer to table in under 25 minutes. High in protein, richly seasoned with pure and simple ingredients, BumbleBee Superfresh® lets the fish shine through.
Unlike most of the fresh fish at the seafood counter, Bumble Bee SuperFresh® has stayed frozen from harvest to the oven. That means it is fresh tasting, and fresh smelling. No fishy smells here! That is important because one reason that home cooks hesitate to prepare fish in their kitchens, despite loving the taste and knowing the health benefits, is the fear of a lingering odor.
Using the BumbleBee SuperFresh® Tilapia with Lemon, Pepper & Herbs, I created a healthy, elegant dinner for two — perfect for me and Zuzu since we are the seafood lovers in the family — in just a half-hour. I roasted some beautiful leeks, a seasonal fall vegetable, in the oven and placed the tilapia filets in their parchment paper pouches right on top.
The delicate flavor of the leeks was a perfect combination with the clean, fresh flavor of the tilapia, which is seasoned with olive oil, shallots, black pepper and lemon. What a difference the fresh lemon makes!
If you have not cooked with leeks before, you are in for a treat. Taste-wise, these members of the allium family are like a mild, even-tempered cousin of onions. When roasted in the oven, they become sweet and tender.
However, leeks can be shockingly dirty. If your children tried to walk into the house with as much dirt on them as your average leek has, you would make them go outside and hose off. That being said, they are lovely once you have washed them very, very well.
To prepare leeks, I trim off the root and the top — you only really want to eat the white and light green parts. Then I peel apart the layers one at a time and rinse in between each layer. If the leeks are really dirty — and farmers’ market or CSA leeks will be dirtier than supermarket ones — soak them for a bit in cold water.
Here, the leeks are halved lengthwise, which is very helpful for making sure there is no dirt or grit hiding between the layers, and then halved again cross-wise to make them easier to eat.
You will notice that this dish is simply fish and vegetables, making it extremely healthy, diet-conscious and gluten-free. All this, and on the table in just thirty minutes! If that is not the dinner solution for busy weeknights, I don’t know what is.
Be sure to check out the Bumble Bee SuperFresh® website for a coupon so you can try these delicous SuperFresh® products for yourself. Keep a few different varieties in the freezer and you will always have the base for a quick and healthy dinner.
Ingredients
- 8 leeks, white and light green parts only, cleaned and trimmed
- 2 TB extra virgin olive oil
- Salt and pepper to taste
- 1 package BumbleBee SuperFresh Tilapia with Lemon, Pepper & Herbs
- Lemon
Instructions
- Preheat the oven to 450 and line a baking sheet with parchment paper.
- Cut the leeks in half lengthwise and then halve cross-wise.
- Arrange the leeks on the baking sheet and drizzle with olive oil. Season well with salt and pepper.
- Roast leeks in the oven for 13 minutes.
- While leeks are in the oven, prepare the tilapia filets and place them in the parchment paper packets according to the package instructions.
- Remove the leeks and turn the oven down to 400.
- Place the tilapia packets on top of the leeks, seasoned side up.
- Return to the oven and bake for 17 minutes.
- Remove fish and leeks.
- To serve, arrange the leeks on a plate and carefully remove the tilapia from the parchment paper. Place the fish on top of the leeks.
- Garnish with fresh lemon.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
