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Monday, March 18, 2013

Lemon Pepper Tilapia

Simple food is so yummy! Tonight I did a baked lemon pepper tilapia without that chemical-laden, high-salt lemon pepper seasoning. And it was so much better.

Obviously you can do this with any fish, and with lime instead of lemon. We had it with roasted cabbage (left over from last night) and Parmesan potatoes au gratin.


Lemon Pepper Tilapia

1 lb. tilapia filets
2 tbl. butter, thinly sliced
2 lemons, thinly sliced
Salt and pepper to taste

Preheat oven to 400.

Spray a 13x9 pan with Pam. Lay the filets out in a single layer. Top filets with butter slices, salt, and then lemons. Top with black pepper.

Bake 25 minutes.

Parmesan Potatoes Au Gratin

10 russet potatoes, peeled, rinsed, and sliced thinly
2 tbs. butter, cut into chunks

Preheat oven to 450.

Spray 8x8 pan with Pam. Put a single layer of potatoes on the bottom of the pan. Sprinkle lightly with salt. Top with butter. Continue layers until you run out of ingredients. Pour milk in the corner until it is 1/2 way up the potatoes. Pour buttermilk in the corner until it almost to the top of the potatoes, but not covering them.

Bake uncovered for 40 minutes or until almost tender. Remove from the oven. If making the fish, drop oven to 400 at this point.

Sprinkle liberally with Parmesan and put in the oven for another 20 minutes, or until potatoes are completely tender and Parmesan is lightly browned.

1 comment:

  1. The tilapia looks amazing! And I'm all for simple these days. Where do you typically buy your tilapia... and do you use fresh?