The lighter white fish that's seasonally perfect for all our major eats any time of the day (or evening)— requiring very little (if any) effort, in 20 minutes or less! This post got new photos in September (after baking for 45 minutes at 400 F). We've enjoyed tilapia pan-seared, deep fried, and baked over the years, with lemon or lime. A squeeze of lime is our preference with this softer fish, giving it a sharper on-the-beach summer citrus vibe. Have a restful and safe weekend wherever you are in the world, and a light laugh or two, "Did Connor make this mess?" Of course not :), poor baby; and the boys in the bathtub! These are the days. ~xx
A soothing new release from a ♫ favourite composer; 'journey-ful relaxation...
Thomas Lemmer & Christoph Sebastian Pabst - Tiefschneegipfel (Official)
Ingredients (Serves 2); multiply as needed:
2 fresh tilapia fillets
2 teaspoons light olive oil
1/2 teaspoon fine salt
1 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
2 medium-sized limes
Directions:
Line a rimmed baking tray with a baking sheet.
Wipe the fillets with paper towels and place on a seasoning plate. I usually give the fillets a few sticks with the tip of a pointed knife to get some seasoning in.
* Set the oven to 400 F.
Gently season with the olive oil, salt, garlic powder and Old Bay on both sides. Carefully place the fillets on the baking sheet.
Add a squeeze of lime juice to each fillet and finely grate the lime zest over the fish. Top with a thin slice or two of lime.
Bake in the oven for 15 to 20 minutes (begin checking at 15 minutes). I used my smaller toaster oven. For the darker well-done photos, bake for 45 mins. at 400 F.
