My favourite thing about macaroni cheese is the slices of tomato on the top of (some of) them. I’ve got more understanding of why now. Something about oven baking changes the flavour of tomatoes – giving them that sun-baked taste that is really delicious. This recipe capitalises on that. It’s two baked dishes that are quite ‘samey’ but go together really well – sometimes samey is good…

Ingredients:

Baked Tilapia: Tilapia Fillets, Extra Virgin Olive Oil, Onion, Garlic, Oregano, Chilli Limon seasoning salt, Fresh Tomato.

Scalloped Potatoes: Newish Potatoes, Extra Virgin Olive Oil, Garlic, Chilli Limon seasoning salt, Fresh Tomato

Method:

Scalloped Potatoes: Oil a large baking pan with the olive oil and lay a single layer of unpeeled sliced potato on it. Crush garlic cloves and smear over the potatoes. Pour/drizzle more olive oil evenly over making sure all the potato slices get some. Put a few slices of tomato over the top. Sprinkle with chilli limon seasoning. Put in oven at 380 F for 45 mins.

Baked Tilapia: Oil a baking pan with the olive oil and lay a single layer of tilapia fillets on it. Crush garlic cloves and smear over the fish. Cover with sliced onion. Put chopped tomato on top of that. Sprinkle with oregano and the chilli seasoning. Pour/drizzle more olive oil evenly over the top. Put in oven at 380 for approx 30 mins.

Notes

I’m used to ‘mexican oregano’ which has a very strong oregano flavour. Don’t skimp on the O, put more on if blander. This is a lovely chewy, oily in a nice way, sun-dried tomatoey, delicioso dish!