I love fish but definitely don't make it enough. So therefor I have not mastered the art of pan cooking it without the fish sticking to the pan and/or falling apart (as you can see in the picture above - my tilapia is a bit disproportionate.) Looks aren't everything right? The flavors were definitely spot on - this was a great alternative to the usual butter and lemon fish I normally make. The Bagna Caude sauce (courtesy of Giada De Laurentiis) was salty and citrusy and just plain good. Sweet Girl was literally licking it off the plate and trying to mix her rice and spinach into as well. She didn't want to leave a bit behind...do I dare tell her the flavor she loved so much came from anchovies??? Enjoy!!
recipe adapted from Food Network
What you need:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, plus 2 teaspoons
- 4 anchovy fillets, minced (I buy anchovy paste in a tube and use that instead)
- 1 1/2 teaspoons minced garlic
- juice from one orange
- 2 tablespoon thinly sliced fresh basil leaves
- zest from one orange
- 6 (6-ounce) skinless tilapia fillets
- Salt and freshly ground pepper
What you do:
Melt the butter and 2 tablespoons olive oil in a saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies (or paste) and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and orange zest. Season the sauce, to taste, with salt. Set the sauce aside while you prepare the fish. Rewarm before using.
Preheat oven to 200 degrees F.
Sprinkle the fish with salt and pepper and sprinkle remaining olive oil over both sides of the fish . Working in batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Reheat the sauce and drizzle over and around the fish and serve.