Pan Fried Tilapia

I’m back!  Thanks for being patient as I enjoyed time with our new baby girl Charlee.  Everyone is adjusting well.  Trey likes to give her kisses in the morning and thinks it is necessary to give her a pacifier at every waking moment.  J and I cherish our growing family…even if things are a little bit crazier, the house is a bit messier, and meals aren’t quite as fancy. 
A few weeks ago J fixed up this beautiful and nutritious meal.  He has been helping with the “house” duties even more now that we are on “man-to-man” defense. 

Pan Fried Tilapia
2 eggs
1/4 cup crushed crackers or whole wheat bread crumbs
2 T Parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds fresh tilapia fillets
2 tablespoons olive oil
2 tablespoons freshly chopped parsley leaves

In a shallow dish crack two eggs and beat. Coat tilapia in eggs. In a plastic bag combine crackers, Parmesan cheese and salt and pepper. Place tilapia in plastic bag and lightly coat each side. Heat oil in a large skillet over medium-high heat. Place coated fish in oiled pan. Brown on both sides, about 2 to 3 minutes per side or until fish flakes apart with fork.  Garnish with parsley.

Easy tartar sauce: few tablespoons olive oil mayo, dash of lemon juice and pickle juice, and diced up pickles.  Stir to combine and serve overtop fish.

I appreciate you all sticking with me during my leave!  I plan to keep bringing you healthy, nutritious meals but not as often.  However, searching past recipes will always give you new ideas.  Each month go back to the previous years and try a new meal! 

Until next time…
look good, do good, feel good
Sara B.

Baked Parmesan Tilapia

Looking for a Meatless Monday or Fish Friday meal?!  Look no further!  J and I had this for dinner the other night.  It was so good we ate it up before I could take a picture. 


12-18 oz tilapia (about 2 large filets)
1 C whole wheat flour (or other variety)
1 egg
2 tsp paprika
3/4 C grated Parmesan cheese
1 T fresh parsley
1 lemon, cut into wedges
salt and pepper to taste
Preheat oven to 400F.  Place flour in shallow dish.  Beat egg and place in a separate shallow dish.  Combine cheese, paprika, and parsley in a shallow dish.  Drizzle fish with olive oil and dredge into flour, then egg, and then cheese mixture.  Place on foil lined baking sheet and bake until opaque about 10-12 minutes.  Serve with lemon wedges. 

Until next time…
look good, feel good, do good
Sara B.

Fish Tacos and Roasted Brussel Sprouts and Sweet Potatoes (amazing!!!)

I grew up Catholic so every Friday during Lent was fish night. It’s that time of year…so last Friday I wanted to spice it up a bit and made Tilapia Fish Tacos!

Tilapia Fish Tacos

corn tortillas
shredded lettuce
fresh or frozen tilapia fillets
sour cream or to keep it clean try Greek yogurt or plain yogurt
hot sauce such as Cholula
taco spice (chili powder, paprika, minced onion, cumin, cayenne pepper, garlic powder, ground oregano)
avocado, sliced
Season thawed fish with Cookies or taco seasonings. Bake tilapia at about 425F for 6-10ish minutes. Fish will flake apart easily when done. Test a piece if it does… flake away. Mix taco seasonings into yogurt or sour cream.
Warm tortillas in the microwave for about 23 seconds. Dress each up with your fixins and enjoy!
Roasted Brussel Sprouts and Sweet Potatoes(which are amazing)
the other night at Mike and Kelli’s, Mike served up some wonderful sauteed brussel sprouts and sweet potatoes. They were absolutely delish so I decided to try my hand at them.

Preheat oven to 425F. Peel and slice sweet potatoes. Heat olive oil in sauce pan over med-high heat. Place potatoes in pan and cook on each side until slightly browned (like the picture) and have a nice crust on them.
Remove from heat, sprinkle with Cookies, and place in oiled pan. Bake in oven for about 15 minutes or until a fork can be speared through easily.

BRUSSEL SPROUTS!!!!!! Yes, we are adults now and are allowed to like these 🙂
Clean, trim bottoms and slice in half. Place in pan, Sprinkle with olive oil, sea salt, and pepper.
Back about the same time as the potatoes (15ish minutes) or until a fork can easily spear through one.

J and I’s lovely spread!
Until next time…
look good, feel good, do good