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.

Lemon-pepper tilapia
2 tilapia filets (or however many you need)
2 – 3 tbsp. butter
fresh lemon juice
minced garlic
salt
pepper
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.

Cottage-fried potatoes
(This recipe comes from the Better Homes Cook Book)

3 tbsp butter
3 medium potatoes, thinly sliced
tsp salt
garlic powder
black pepper
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.

Bon Appétit!