(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.) This recipe for Baked White Fish with Onions, Peppers, Olives, and Feta is one I came up with in the very earliest days of my blog, and it's a favorite quick dinner that I've been making it for years. You can make this with any type of mild white fish, but I probably use Tilapia the most, and using a topping with finely chopped red onion, red bell pepper, green olives, and Feta adds a lot of flavor to the mild-flavored Tilapia. If you're not a Tilapia fan, use any any mild white fish such as halibut, orange roughy, cod, or sole. There's a small amount of mayo spread over the fish to keep the topping on, and that also keeps the fish moist when it's baked at a high temperature. It's important to start with room-temperature fish pieces, so the fish cooks quickly without the topping ingredients getting too done. If green olives are a non-starter at your house, try it with capers instead, but please try this way of cooking fish if you like these flavors and I bet it will become a repeater at your house too!
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