Gluten Free Baked Tilapia w/Old Bay



Sunset at Sea of Galilee (Tiberias) in 1898.

 

Tilapia has been around at least 4,000 years. It became a Christian symbol as it was one of the three main types of fish caught in Biblical times from the Sea of Galilee. At that time they were called musht, or commonly now even "St. Peter's fish". The name "St. Peter's fish" comes from the story in the Book of Matthew about the apostle Peter catching a fish that carried a coin in it's mouth.

Technically, Tilapia is not a "true" soul food staple, but like a lot soul food dishes, it was adopted into the African American culture. Most dishes that are considered "Soul Food" can be attributed to the style of cooking

4 tilapia fillets, skinless
Sea salt and pepper
1 shallot, finely chopped
4 teaspoons olive oil, divided
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon flaky sea salt
1 teaspoon Old Bay
Finely grated zest of 2 lemons

Preheat oven to 350°F.

 

Sprinkle shallot into baking dish large enough to place the fillets in a single layer. 

Completely rub each fillet with a teaspoon of olive oil.

Moderately season one side of each fillet with sea salt and pepper. In the baking dish, place fillets on top of chopped shallot, seasoned side down; and bake for 12 to 15 minutes or until the flesh flakes with a fork.

While baking, make the seasoning salt. Mix thyme, Old Bay, flaky salt and lemon zest in a small bowl until moist and clumpy. 

When the fish is done, sprinkle a small portion of the seasoning salt over each fillet.

Serve with any remaining seasoning salt if desired.