I’ve never been much of a fish eater (except that one time in college!) but lately I’ve been eating more fish tacos, tuna, catfish and tilapia than all my years of life combined. Note, they’re all mild flavored fish. I still can’t stand the smell and taste of fishy fish and tilapia is about as mild as they come.
This recipe serves two and takes 20 minutes, tops, from the fridge to your belly.
2 tilapia fillets
2 tablespoons melted butter (I use Land O Lakes Light Butter for an even healthier dish)
2 tablespoons lemon juice
– Place tilapia in an ungreased baking pan. I line my pan with foil to avoid cleanup.
– Combine the butter & lemon juice and pour over the fillets. Sprinkle with capers, oregano and garlic salt to taste. Throw on minced garlic or powder if you want more garlic flavor.
– Bake uncovered at 425° for 10-15 minutes or until fish flakes easily with a fork. I always go for the full 15 minutes because I don’t want to see the fish again anytime soon, ifyaknowwhatImean.
Bam. That’s it. Seriously. That’s it.
In this photo, I’ve paired it with roasted asparagus, onions and cherry tomatoes drizzled with lemon juice and a dusting of parmesan cheese. Ignore the pink, flowery plate. They were left by the previous owners and we never bothered buying dishes of our own.