LIME BUTTER TILAPIA FILLETS AND ROASTED CHICKEN WITH POTATO RECIPES STEP BY STEP GUIDE

Recipe by : chef ssentongo

From : Easy Recipes and Cook Smart

Here are step-by-step guides for both delicious recipes, designed for easy home cooking:

---

🐟 Lime Butter Tilapia Fillets (Ready in 20 Minutes!)

Serves: 2-3

Ingredients:

• 4 Tilapia fillets (or other white fish like cod)
• Salt & black pepper
• ½ tsp Garlic powder
• ½ tsp Paprika (smoked or sweet)
• 2 tbsp Olive oil or butter
• 3 tbsp Butter
• 2 cloves Garlic, minced
• Zest & juice of 1 large Lime (approx. 2 tbsp juice)
• 1 tbsp Fresh parsley, chopped (optional)
• Lime wedges (for serving)

Steps:

1. Prep Fish:
   • Pat tilapia fillets very dry with paper towels.
   • Season both sides evenly with salt, pepper, garlic powder, and paprika.
2. Sear Tilapia:
   • Heat olive oil or 2 tbsp butter in a large non-stick skillet over medium-high heat.
   • Once hot, add fillets. Cook for 3-4 minutes per side, or until golden brown and cooked through (fish flakes easily with a fork). Don’t overcrowd the pan; cook in batches if needed.
   • Transfer cooked fillets to a plate and cover loosely with foil.
3. Make Lime Butter Sauce:
   • Reduce heat to medium-low. Add 3 tbsp butter to the same skillet.
   • Add minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant (don’t let it burn!).
   • Remove skillet from heat. Stir in lime zest and lime juice (the residual heat will cook it slightly). The sauce will bubble and thicken. Stir in chopped parsley.
4. Serve:
   • Spoon the warm lime butter sauce generously over the plated tilapia fillets.
   • Serve immediately with lime wedges on the side. Great with rice, quinoa, or steamed veggies.

---

🍗 One-Pan Roasted Chicken with Potatoes (Comfort Food!)

Serves: 4-6

Ingredients:

• 1 whole Chicken (3.5-4 lbs / 1.6-1.8 kg) OR 4-6 bone-in, skin-on chicken thighs/drumsticks/breasts
• 1.5 lbs (700g) Potatoes (Yukon Gold, Russet, or red), cut into 1.5-inch chunks
• 1 large Onion, cut into wedges
• 3-4 cloves Garlic, peeled & smashed
• 3 tbsp Olive oil
• 1.5 tsp Dried thyme (or rosemary, oregano, poultry seasoning)
• 1 tsp Paprika
• Salt & black pepper (be generous!)
• Optional: 1 Lemon, quartered; 2 tbsp Butter (softened) mixed with 1 minced garlic clove & herbs (for under chicken skin)

Steps:

1. Prep & Preheat:
   • Preheat oven to 425°F (220°C). Position rack in the middle.
   • Pat chicken dry inside and out with paper towels (crucial for crispy skin!). If using a whole chicken, remove giblets. Tuck wing tips under.
2. Season Chicken (Optional Herb Butter):
   • Season the chicken cavity generously with salt and pepper. If using herb butter, gently loosen the skin over the breast and thighs with your fingers. Spread the herb butter evenly under the skin. Rub the outside with 1 tbsp olive oil. Season the entire outside generously with salt, pepper, paprika, and half the dried thyme.
3. Prep Veggies:
   • In a large bowl, toss potato chunks, onion wedges, and smashed garlic cloves with the remaining 2 tbsp olive oil, the rest of the dried thyme, salt, and pepper.
4. Assemble the Pan:
   • Spread the potato mixture in an even layer in a large roasting pan or rimmed baking sheet.
   • Place the seasoned chicken (or pieces) on top of the potatoes, breast-side up if whole.
5. Roast:
   • Place pan in the preheated oven. Roast for 20 minutes.
   • Reduce heat to 375°F (190°C). Continue roasting:
     • Whole Chicken: Roast for 45-65 minutes more (approx. 20 mins per lb + 15 mins), or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and juices run clear. Potatoes should be tender.
     • Chicken Pieces: Roast for 25-40 minutes more until internal temp reaches 165°F (74°C) and potatoes are tender.
   • Optional Crisping: For extra crispy skin, broil on high for 2-3 minutes at the end (watch carefully!).
6. Rest & Serve:
   • Transfer chicken to a cutting board or plate, tent loosely with foil, and let rest for 10-15 minutes (keeps it juicy!).
   • While chicken rests, give the potatoes a gentle stir. If they need more crisping, return them to the oven.
   • Carve the whole chicken (if used). Serve chicken pieces alongside the roasted potatoes, onions, and garlic. Spoon any pan juices over everything.

Success Tips:

• Dry Skin = Crispy Skin: Patting the chicken dry is essential.
• Don’t Crowd: Ensure potatoes are in a single layer for even roasting.
• Temp Check: Always use a meat thermometer for perfectly cooked chicken.
• Resting: Don’t skip resting the chicken – it redistributes juices.
• Veggie Swap: Add carrots, parsnips, or Brussels sprouts in the last 30 minutes.

Enjoy these two flavorful and satisfying meals!

PASTA PUTTANESCA RECIPE STEP BY STEP GUIDE

Here’s a step-by-step guide to making classic, flavorful Pasta Puttanesca, ready in about 30 minutes:

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• Pasta: 400g (14 oz) dried spaghetti, linguine, or bucatini
• Olive Oil: 3 tbsp extra virgin
• Aromatics:
  • 4-5 garlic cloves, finely minced or thinly sliced
  • 1/2 tsp red pepper flakes (adjust to taste – optional)
• Anchovies: 6-8 anchovy fillets (in oil, drained) OR 1-2 tbsp anchovy paste
• Capers: 3 tbsp capers (drained, rinsed if salty)
• Olives: 1/2 cup (about 80g) pitted Kalamata or Gaeta olives, roughly chopped
• Tomatoes: 1 can (400g / 14 oz) crushed tomatoes OR high-quality diced tomatoes
• Herbs: 1/4 cup fresh parsley, roughly chopped (plus extra for garnish)
• Seasoning: Freshly ground black pepper (Salt VERY sparingly – anchovies, olives & capers are salty!)

Steps:

1. Boil Water & Cook Pasta:
   • Fill a large pot with water (4-5 quarts). Add a generous pinch of salt (remember other ingredients are salty!).
   • Bring to a rolling boil over high heat.
   • Add pasta and cook according to package directions until al dente (usually 8-12 minutes). Reserve 1 cup of pasta water before draining. Drain pasta (do not rinse).
2. Sauté Aromatics & Anchovies:
   • While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat.
   • Add minced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute until fragrant (do not let garlic brown!).
   • Add anchovy fillets or paste. Mash and stir them constantly with a wooden spoon for 1-2 minutes until they completely dissolve into the oil, forming a fragrant paste.
3. Add Briny Ingredients:
   • Stir in the chopped olives and drained capers. Cook for another 1-2 minutes, allowing their flavors to meld with the oil and anchovies.
4. Simmer the Sauce:
   • Pour in the crushed tomatoes. Stir well to combine.
   • Bring the sauce to a gentle simmer. Reduce heat to medium-low and let it cook, uncovered, for 8-10 minutes. This allows the flavors to intensify and the sauce to thicken slightly. Stir occasionally.
5. Combine Pasta & Sauce:
   • Add the drained pasta directly to the skillet with the sauce.
   • Toss everything together vigorously over low heat for 1-2 minutes. The pasta should be well coated.
   • Add reserved pasta water: Start by adding about 1/4 cup of the starchy pasta water. Toss continuously. Add a little more (another 1/4 cup or so) if the sauce seems too thick or isn’t clinging nicely to the pasta. The starch helps emulsify and bind the sauce.
6. Finish & Serve:
   • Remove the skillet from the heat.
   • Stir in the freshly chopped parsley and a generous grind of black pepper.
   • Taste critically: Only add salt if absolutely necessary (it rarely is!).
   • Divide among warm bowls. Garnish with extra chopped parsley and a drizzle of extra virgin olive oil if desired.

Key Tips for Success:

• Don’t Skip the Anchovies: They dissolve completely, adding a deep, savory umami base (not fishiness).
• Control the Salt: Taste before adding any extra salt. The olives, capers, and anchovies provide significant saltiness.
• Al Dente Pasta: It continues cooking slightly when tossed with the hot sauce.
• Reserve Pasta Water: This starchy liquid is essential for creating a silky, cohesive sauce that clings to the pasta.
• Quality Ingredients: Use good olive oil, flavorful olives, and quality canned tomatoes for the best results.
• Vegetarian Option: Omit anchovies. Add 1 tsp soy sauce or tamari and a pinch of extra red pepper flakes for depth.

Enjoy your bold, briny, and utterly delicious Pasta Puttanesca! It’s a taste of Southern Italy right in your kitchen.