Kathryn says: J and I drove back to our apartment this afternoon after a lovely Thanksgiving at home with the family. We decided to go grocery shopping tonight. While J searched for recipes to bring, I made a nice little advent wreath for the dinner table out of some Christmas tree branches I brought from home (pictured). Today is the first day of advent, the four weeks of preparation for Christmas. And it’s beginning to look a lot like Christmas in our apartment. J and I decorated our fake mini tabletop Christmas trees. And I ended up making two other wreaths to hang on the doors and put a string of multi-colored Christmas lights up. We enjoyed lighting the first candle of the advent wreath at the dinner table. I cooked a quick dinner after we got back from Publix. J was quite impressed that I had dinner on the table within 20 minutes. I had picked up the tilapia from Publix, but hadn’t planned how to season it. When I got home, I glanced in the fridge and pantry and came up with this creation. It was flavorful and had great texture too. I’d definitely make it again.
- 2 tbs. olive oil
- 4 small tilapia filets
- 4 tsp. of pesto
- 1/2 cup of bread crumbs
- 1/2 cup shredded parmesan cheese
- 1/2 tsp. sea salt
- 1/4 cup smoked sun-dried tomatoes
- Pour the oil into a large frying pan and heat on the stove top on medium-high heat.
- Put the filets in the pan and cook for a few minutes, until the bottom of the fish turns white.
- Flip the fish. Spread 1 tsp. of pesto on each filet. Cover the fish with bread crumbs. Top with parmesan cheese and sea salt.
- Flip the fish again to make sure the bread crumbs cook. Add the sun-dried tomatoes to the pan to heat them slightly.
- Cut the fish to make sure it is fully cooked. Remove fish from pan and serve with the breaded side up topped with the sun-dried tomatoes. Sprinkle extra parmesan cheese on top for taste.
- Serves: 2 with leftovers.