Lemon Thyme Tilapia with Baked Russet Potatoes

4 Tilapia fillets
2 Russet potatoes, peeled and thinly sliced into rounds
extra virgin olive oil
Fresh Thyme
sea salt or kosher salt
fresh ground black pepper
garlic powder
2 Lemon cut into rounds


TunaNicoiseTuna Nicoise Salad with Dijon Vinaigrette

4 6-ounce tuna steaks
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon dried thyme
Handful asparagus or string beans
12 small red bliss potatoes
½ cup mixed olives


Moroccan Chraimi Fish


Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen. Israelis affectionately called this dish chraimi, insisting that’s what Moroccans call it. (Hello! Never heard of the word in Morocco! Something probably got lost in translation . . .) This is precisely the kind of dish where preserved lemon makes all the difference: You should always have them on hand, as they are heavenly in this and many other dishes. Please note the dish has no added salt as the preserved lemon is enough to season it. No preserved lemon? Substitute 1 thinly sliced lemon, and be prepared for a dish 90 percent as good.
Any thick firm fish will be suitable in this dish. My daughter Bella asked me to make sure I don’t forget to recommend using diced mock shrimp too, her favorite.


Fish Recipes



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