Cooking for one can be quite the challenge. Portioning out the right amount of ingredients; not wasting leftover produce. One of my least favorite things about cooking solo is the clean up—with no one to help, sometimes it feels silly to prepare such an involved meal when there’s no one to entertain. That’s why I’ve become a big fan of one pot dinners—meals where everything can be prepared in one dish. No multitasking involved and minimal clean up.
Usually when I think of one dish dinners I think of soups, stews or casseroles—always tasty, but not always realistic, especially as the New York temperature begins to rise. Thankfully, I stumbled upon a tasty, versatile tilapia recipe from Giada a couple weeks ago that is now one of my go-to dinners. The preparation of the fish is super simple—just drizzle both sides with some olive oil, season with salt & pepper, pop it in a hot oven (450 degrees) for 10-15 minutes and you’re done.
Here’s where I get thrifty…using some leftover asparagus I had in the fridge, I drop them in the same baking dish with the tilapia. Knowing that the asparagus also take about 12-15 minutes to roast in the oven, I can prepare my fish and vegetables all at once.
What takes this meal up a notch is the mustard-chive sauce from Giada’s original recipe. Also very simple—just whisk together Greek yogurt, Dijon mustard, honey, lemon juice, and chopped chives—and you have yourself an elegant sauce that not only works for this meal, but could be used as a marinade for grilled chicken. With the asparagus, the sauce gives the luxurious look of asparagus with hollandaise sauce, but much simpler and much healthier.
Between prep, cooking, and clean up time, this meal only takes about 25 minutes, and I can assure you is much more delicious than that frozen Lean Cuisine you’re heating up for dinner… Experiment with whatever fish, meat, veggies, or starches you like (note: do some research to make sure whatever you’re cooking together has a similar cook time), and you too will be a convert to the one-pot wonder.
Roasted Tilapia & Asparagus with Mustard-Chive Sauce (for one)
Bunch of asparagus, ends trimmed
Olive oil, for drizzling
Salt & pepper, to taste
3 tbs Greek yogurt
1 tbs Dijon mustard
1 tsp honey
Juice from 1/2 lemon
1 tbs chopped chives
1. Preheat oven to 450 degrees.
2. Drizzle both sides of tilapia with olive oil, season both sides with salt & pepper. Place in a glass baking dish.
3. Add asparagas to baking dish, making sure not to overlap too much, or else everything will just steam instead of roast. Drizzle asparagus with a little olive oil, salt & pepper. Place baking dish in oven, and cook until asparagas is tender and tilapia is opaque in the center (about 10-15 minutes, depending on your oven).
4. Meanwhile, whisk together yogurt, mustard, honey, chives, and lemon juice in a small ball. Season to taste with salt and pepper.
5. Once the asparagus and tilapia are cooked through, remove from the oven and allow to sit for a minute. Drizzle a generous amount of the sauce on top of the tilapia and asparagus. Serve immediately (trust me, you’ll want to).
|In one pan…|
|To one plate!|