Tonight for dinner we fish n’ chips: baked encrusted tilapia with thinly sliced rosemary potatoes and arugula salad.
This dinner took about 35 minutes to make and cook – I wish the pictures had come out better so you could see how good this dinner really was!
For the fish:
Preheat the oven to 425F. Place a piece of parchment on a sheet pan. Spray olive oil onto the parchment and place each piece of fish down. Sprinkle the fish with salt and pepper. Then, coat each filet with 1 tsp. honey mustard( I used 365 brand). Sprinkle about 1 tbsp. of breadcrumbs(I used gf Manischewitz breadcrumbs, they sent to review) on each filet. Lightly drizzle with olive oil. Place the pan in the oven for 15-20 minutes, or until the fish is cooked.
For the potatoes:
Preheat the oven to 425F. Line a sheet pan with parchment. Thinly slice three medium sized Yukon gold potatoes. Place the slices in a bowl with 2 tbsp. of olive oil, 1. tbsp. of fresh minced rosemary, 1/2 tsp. of salt, and 1 tbsp. of parmesan cheese. Stir to coat . Place the potatoes in a large concentric circle around the sheet pan, and into the oven for 25-30 minutes or until crispy and delicious.
For the arugula salad:
Place 3 cups of arugula in a large bowl. Sprinkle with 1 tbsp. of fresh lemon juice, 1/2 tbsp .of olive oil, and a sprinkle of salt. Toss.
This Sunday night dinner really hit the spot- so simple yet so darn good!
I hope you all had a good weekend!
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