Tilapia is definitely one of my favorite fish. It’s a delicate and light fish. While I do love to pair fish with rice (of any kind), potatoes go just as well. For the veggie, I just steamed some broccoli.
2 tilapia filets (or however many you need)
2 – 3 tbsp. butter
fresh lemon juice
hot Spanish paprika
Heat the oven to 400°F. Lay the fish on a foil-lined baking sheet and season with salt, pepper and paprika. Melt the butter in a small saucepan. Once done, pour over the fish and drizzle with lemon juice. Cover completely with foil and bake for 15 minutes.
(This recipe comes from the Better Homes Cook Book)
3 tbsp butter
3 medium potatoes, thinly sliced
fresh rosemary, chopped
1 small onion, thinly sliced and separated into rings
In a large skillet melt butter. Layer sliced potatoes in skillet and sprinkle with salt, garlic pepper and garlic powder. Cook, covered, over medium heat for about 8 minutes. Add onion rings. Now, the recipe (originally) doesn’t call for this, but I love the flavor that fresh rosemary adds to potatoes. I added about 2 stalks after this first round of cooking. Cook, uncovered, for 8 – 10 minutes more or until potatoes are tender and browned, turning frequently.