Mission of the week: I am going to attempt to buy absolutely no groceries for 7 days – with the exception of a few necessities if I absolutely need them (limited to eggs, greek yogourt and one or two fresh vegetables.) I believe that by posting this here, on the internet, where millions of people can read it, my commitment to my experiment has become slightly more real. Yeah, that’s right, I said millions.
High hopes, high hopes.
It’s going to be a week of – what-can-I-make-with-what-I-have-lying-around?
Tonight’s menu: breaded tilapia fillets with dill, capers and lemon zest, served alongside rice and green beans.
Yeah. So turns out, I don’t really like tilapia.
But I do like breaded fish. And I really enjoyed the combination of lemon zest and dill. Next time, I’ll stick to my favorite, tried and true fillet of sole. You can choose whichever fish you prefer – I do advise however, the thinner the fillet better. A thinner fish will yield crisper breading, and as you may already know, crispness equals deliciousness.
what you’ll need
4 fish fillets (cod, sole or tilapia)
½ cup breadcrumbs
zest from 1 lemon
1 ½ tbsp chopped fresh dill
½ tsp sea salt
½ tsp ground black pepper
3 tbsp butter, melted
how to do it
Preheat oven to 450F. Thaw fish according to directions.
In a small bowl, beat egg with butter. In a shallow dish, (one that is large enough to dip the fish into), mix breadcrumbs with lemon zest, dill, salt and pepper.
Dip each fillet in egg/butter mixture, then into breadcrumb mixture, coating well. For large fillets, you may want to double the crumb mixture quantities.
Place on parchment lined baking sheet. Bake for 8 minutes, or until fish flakes easily with a fork.