Thursday Taste

This weeks Thursday Taste comes from a meal that I through together last night. Since starting on my weight loss journey and road to a happy, healthy lifestyle I have made a vow to eat fish at least once a week. I love most seafood, but there is something so good about a nice flaky white fish such as halibut, cod or tilapia. I like to buy a big bag of the frozen tilapia at Costco that are individually packaged and just defrost them whenever I feel the need. Last night I decided to make a parmesan crusted tilapia and it turned out so moist and perfectly yummy, even my 3 year old gobbled it up! I actually was shocked with how much flavor the fish had. I served it along side Oven Roasted Garlic Brussels Sprouts and Boiled Smashed Potatoes, which both I found on Pinterst! Both the brussels sprouts and the potatoes were a hit! All the recipes are below! Hope you enjoy them as much as we did!

PARMESAN-CRUSTED TILAPIA

Ingredients

• 3/4 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges

Directions

• Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes.

OVEN ROASTED GARLIC BRUSSELS SPROUTS

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Recipe courtesy of : The Cooking Photographer

BOILED SMASHED POTATOES

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Recipe courtesy of: The Pioneer Woman