Page 8 December 24, 2015 • Oven Roasted Lake-Raised Tilapia with Winter Vegetables and Citrus Vinaigrette Ingredients • 4 lake-raised tilapia fillets • 12 fingerling potatoes • 2 turnips • 8 small carrots • 1 sweet onion • 3 parsnips • 2 cups washed baby spinach • 1 lemon • 1 lime • 1 orange • 4 tablespoons extra virgin olive oil • 1 teaspoon honey • sea salt • fresh pepper Preparation the vegetables Preheat oven to 375 degrees Fahrenheit. Peel turnips, carrots, onion and parsnips; cut roughly the same size as a halved fingerling potato. Halve potatoes. Place vegetables on oiled sheet pan. Season with salt, pepper and extra virgin olive oil (EVOO). Roast 25 minutes or until fork tender. the dressing Juice lemon and lime. Peel orange and segment; add juice from the pulp to the lemon and lime juice. In a metal mixing bowl, use a metal wire whisk to whisk honey, salt, pepper and 1 tablespoon citrus juice. Slowly drizzle 4 tablespoons of EVOO. Fully emulsify the dressing. the fish Brush lake-raised tilapia fillets with EVOO, season each side with salt and pepper. Place on oiled sheet pan. Roast at 375 degrees Fahrenheit for 20 minutes. to plate Place one quarter of the roasted vegetables in the center of each of four plates. Top with the roasted tilapia. Toss spinach and orange in the dressing using tongs. Place small amount of salad alongside fish and vegetables, and serve. Keep in mind that the vegetables will take longer to cook than the fish. For the best flavor, time the fish to come out of the oven last, and enjoy! •
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