Parsley-Thyme Tilapia with Skillet Carrots

Let’s talk about my obsession for a minute.  Some say I spend too much time in front of my laptop, namely my boyfriend Derek.  Yes, I should be applying for scholarships to ensure a slightly more stress-free return to higher education.  But it’s not like I’m watching cute kitten videos on YouTube for hours and hours!  No sir, I’m spending that precious time scouring the internet for yummy and delicious recipes.  This is for YOU!  Okay, maybe not just for you.  I have this undeniable hunger for good food… and to have the skills to whip up dinners without breaking a sweat.  And sometimes the recipes are a bust, and sometimes they become staples, gracing our dinner table several times a month.  It’s these staples that make me look like a pro, when I’m actually just a food blog/food site obsessed novice, trying to get better with every new and old recipe.

Parsley-Thyme Tilapia with Skillet Carrots (Tilapia adapted from, carrots directly from Orangette: She got out a skillet)

  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 4 6-ounce tilapia fillets
  • 4 tablespoons unsalted butter
  • Olive oil
  • 1 yellow onion, halved and sliced
  • 2 large garlic cloves, thinly sliced
  • 2 lb. carrots, sliced into ¼-inch-thick rounds
  • 4 to 5 fresh thyme sprigs
  • ½ tsp. red wine vinegar, or to taste
  • s&p

For the tilapia:

Combine the flour, thyme and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Season fish with s&p and then dredge in the flour mixture, shaking off the excess. Melt 1-2 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

For the carrots:

Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft.  Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernible itself. Add more vinegar, if needed, and salt to taste.

Serves 4

Balsamic Rosemary Tilapia with Cherry Tomatoes

Seriously though, this dish is amazing.  The bold flavors of the aged balsamic vinegar and rosemary really complement each other while the cherry tomatoes add a little sweetness to the mild tilapia.  So good and satisfying, plus super healthy.  Oh yeah, did I mention it takes like 10 minutes to make?  I fall victim to procrastination often.  More often then I care to admit, and it’s especially true when I make dinner about 20 minutes before I have to leave for my evening job in the restaurant industry.  I may or may not also be half-dressed, half-made-up, and half-witted at the time, frantic to get everything done and not show up late.  This is my go-to dish when I’m particularly late.  Cooks up in a flash.  Sometimes I pair it with sauteed garlic spinach (cooks up in about 3 minutes) or if I’m especially lazy, I’ll microwave some Uncle Ben’s whole grain rice (90 seconds!).  Take that Rachel Ray and your 30 Minute Meals!


Balsamic Rosemary Tilapia with Cherry Tomatoes

  • 2 Tilapia filets
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons good quality aged balsamic vinegar
  • 1 cup cherry tomatoes, halved
  • salt and pepper to taste
  • 2 tablespoons olive oil

Heat olive oil over medium to a little over medium heat.  Hot enough to brown the tilapia.  Generously season tilapia with salt, pepper, and chopped rosemary.  Pat the seasoning into the fish so it doesn’t shake off.  Add to the pan and cook for 3-4 minutes on one side.  Flip and add the tomatoes to the pan, around the fish.  Add a little more olive oil if needed.  Cook for another 3-4 minutes until the tilapia is cooked and the cherry tomatoes soften.  At the very end add the balsamic vinegar to well coat the tomatoes and tilapia and create a light sauce.

Serves 2