Continuing with my theme of getting back on track with healthy eats this week after an indulgent weekend in Vegas, I threw together a delicious tilapia dinner on Tuesday night after yoga.
I love tilapia — it’s probably my favorite fish. Super mild and doesn’t make your place stink like it does when you cook salmon, either!
To make the tilapia, I simply covered it in a mixture of garlic infused olive oil, dijon mustard, a squirt of lemon juice, and some salt and cracked pepper. Bake for 20 minutes at 375 (or until white and flaky throughout) and voila!
So easy and so tasty.
To have on the side, I sautÃ©ed together pretty much everything else I had sitting in the fridge — kale leaves, fresh mushrooms, and zucchini, in a mixture of the garlic olive oil and lemon juice, plus some cracked pepper.
Kale and mushrooms go so well sautÃ©ed together. Try it!
Dinner is served!
Dessert was some unpictured dates.
What’s your favorite fish? And how do you like to cook it? Next time I want to try cooking the tilapia in coconut oil… I hear that’s a delicious combination! My all-time favorite way to cook tilapia is Almond Encrusted Tilapia (click for recipe), though. Especially when topped with Black Bean Olive Salsa!
Today is a “reading day” (aka study day) so I’ll be spending most of the day at school studying with classmates, and we have an official biochem review session later this afternoon, too. I finished my final remaining assignment last night so now all that stands between me and Christmas break is 3 exams! So close… first exam is tomorrow a.m. — for our public health nutrition management course.
Have a great day!