Tuesday, September 4, 2012

Delish fish!

Here's the recipe:
1 tilapia filet (per savvy foodie)
1 lemon
Splash of dry white wine
2 Tbl of Fresh Basil
2 Tbl of Fresh Parsley
Dash of Herbs d'Provence (can be purchased at Williams-Sonoma)
Sea Salt to taste
Ground Black Pepper to taste
Olive Oil

1.  Preheat oven to bake at 375 degrees.  Place the lemon slices in a baking dish (2 slices per filet).
2.  Rub the fish on both sides with olive oil, salt, pepper, parsley, herbs d'Provence.  
3.  Place the tilapia over the lemons and bake for about 20-25 minutes.  When the fish is done, it will remain white in color but will break apart with the greatest of ease.

I just made this delicious lemon and herb baked tilapia.  It was incredibly easy to prepare and I'm left feeling satisfied and light!  Two adjectives I strive to achieve after eating dinner.  What is tilapia you may be asking?  It's a white fish that is easy to gril and/or bake.  Both of these methods of preparation are very savvy.  It's a mild tasting fish with little to no odor.  Even if you're not usually a fish fan, this one will make you go MMMMMMM.  Whatever you decide to decorate the fish with (i.e. lemons, herbs, etc.) this fish tends to take on your chosen flavors.  

Can I just say, I love fuel that burns!!  When I put this protein packed little number in my 'engine' it helps rev it up and burn, baby, burn.  "One serving of tilapia (4 ounces) has 29.5 grams of protein, which is more than 50% of your daily value of protein, meaning your body will be burning fat like crazy trying to process the protein!"  http://www.fatburningfurnace.com/blog/tilapia-nutrition-facts-%E2%80%93-health-benefits-of-tilapia
This fish contains vitamin B12 along with omega-3 fatty acids, which let's face it...we need!  Omega-3's help keep our blood pressure under control and ward off heart disease.  The carb count is incredibly low, there is no sugar and such low amounts of fat making this dish super savvy!!  
I originally found this recipe in a book called Boost Your Metabolism Cookbook.  I changed a few things, like using Tilapia instead of Halibut (due to the relative ease of purchasing tilapia) and mixed up the spices.  
Bon Appetit!

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