By Rachel Dunlap
HELP! I totally forgot to defrost the fish.
After spending all day planning to cook tilapia for dinner, I came home to realize that I hadn’t taken it out of the freezer. Even though it’s never ideal to cook fish (or any meat) when it’s still frozen, I thought I’d give it a shot anyway.
What you need:
1 lb. tilapia (or other sturdy-ish fish)
2 lemons
1 bunch chives
Cajun seasoning (I used Tony Chachere’s)
What you do:
1. Rinse off lemons and cut into rounds.
2. Rinse off chives and cut into 1/2″ pieces.
3. On a sheet of foil (about 3x bigger than the fish filet), place 2 lemon slices. Sprinkle with chives and approximately 1 tsp seasoning. Top with fish filet. Top fish with 2 more lemon slices, chives and seasoning. Fold foil loosely around fish to create a pocket.
4. Repeat for remaining filets.
5. Bake at 350 for about 30 minutes (when you smell it, it’s done).
A neat little benefit of starting with frozen filets: the moisture helped to steam the fish during the cooking process, allowing the lemon to soak all the way through. Yum!
Serve alongside oven fries (thinly sliced potatoes coated with a little olive oil and seasoning and baked on the same pan as the fish) and balsamic roasted asparagus.
