Jamie says: It was so nice to be home for Christmas, but it’s also nice to be back at school. We are all settled in and enjoying hanging out around the house since it is so cold outside. We played some jazzy music from our After 8 CD, lit our new lantern candle, and had enjoyed a spectacular fish dinner together. We served it with K’s artichoke and mushrooms (blog to follow), and leftover shell pasta with carrots and broccoli from last night.
To make this divine fish dinner, melt Smart Balance Omega Buttery Spread. On a plate, make a mix of chopped onion, parsley, Ian’s Panko Breadcrumbs Italian Style, shredded parmesan cheese, salt, and pepper. Spread the butter on both sides of the tilapia and dip into the breadcrumb mixture. Spoon extra breadcrumb mixture under and on top of the tilapia and bake on a greased (with PAM spray) baking sheet for about 15 minutes at 350 degrees Farenheit. (This recipe was modified from Lyn Swanson’s baked chicken recipe. My Mom made the original chicken recipe and it was delicious, too.) This fish was very quick and easy and so incredibly delicious. I love the crunch from the breadcrumbs and onions. Although tilapia is a mild fish, this dish has abundant flavor. I can’t wait to make the recipe again.
Nutrition note: Enjoy fish a couple of times a week. It’s a good source of mono- and poly-unsaturated fatty acids (the good fats) and it tastes good, too.