In our journey to moving to a more veggie-based diet, I’ve found my thinking has started to change. I used to think of the days we ate fish as “light eating” days. Now I think of those as the “meaty” days. Although I’ve always loved seafood, I now find it more satisfying than ever before. But I do find myself compelled to find more creative ways to cook it to add variety and fun to our menu.
Tilapia is almost always in my freezer. Whenever I’m at the fish counter, I pick up an extra package of it for a speedy meal at some later date. It’s quick to cook, mild enough to go with almost any flavors, and very affordable, which is a nice plus. Combined with some of my other goodies from farmer’s market this week, I had a quick and satisfying dinner in minutes that was so good I caught myself making yummy noises while I was eating.
(This recipe is for one serving, just repeat or multiply for more servings)
1 tbsp. panko (japanese style bread crumbs)
2 tbsp. feta cheese
1/2 tsp. lemon zest
Salt & pepper
Combine panko, feta and lemon zest in a small bowl. Pat entire mixture on top of tilapia filet. Sprinkle with salt & pepper and drizzle with olive oil. Bake at 400˚ for about 10 minutes until crust is light brown and fish flakes easily.
Usually when I make something like this, I roast the veggies right along side the entree, and this was no exception. And if you cover your pan with foil first…no dishes, woot! See below for my asparagus recipe.
Lemon Cashew Asparagus
One bundle of fresh asparagus
1 tsp. lemon zest
1/4 cup chopped cashews
Salt & pepper
Lay the asparagus on a pan in a single layer, sprinkle lemon zest, cashews and salt & pepper all over. Drizzle with olive oil and bake at 400˚ for 10 minutes.