EMEALS review: Baked Tilapia with Dill and Veggie trio
I absolutely LOVED this dish – but again deviated pretty heavily from the original. Prep time was about 5 minutes, cook time was about 10 minutes. A perfect weeknight meal for you all you working parents.
I altered the emeals recipe, because quite honestly, it sounded like the fish was going to turn out to be very bland and tasteless.
Original recipe called for just salt, pepper and dill on the fish, not even a spritz of any oil. I was supposed to top the fish with a sour cream and capers mixture (which I didn’t do). After my modifications, I really don’t think the fish needed the topping.
So, here are my “tweaks”.
Baked Tilapia with Dill
1.5 lb Tilapia
2 large lemons
1 Tbsp. olive oil
1 tsp Kosher salt
1/4 tsp cracked black pepper
1 Tbsp fresh dill, chopped
1/4 tsp garlic powder
Juice one lemon, add the olive oil, salt, pepper, dill and garlic powder, and gave it a good whisk to blend.
Spray the baking sheet lightly with oil, lay the fish out so they are not touching. Spread the lemon juice/olive oil mixture. Cook at 400 F for 10 minutes.
Slice the second lemon and use as garnish when serving. In the meantime, prep the side dish
8 oz. sliced mushrooms
1/2 Tbsp. olive oil
12 oz. bag broccoli/cauliflower florets
Kosher salt and cracked black pepper to taste
Sautee mushrooms in the olive oil. Steam the broccoli/cauliflower or cook in microwave. Combine and add salt/pepper taste.