Oven Fried Perch

Believe it or not, I have not fallen off the face of the Earth! "Craziness" is too mild of a word to describe my life at the moment. My husband just completed his first semester of nursing school, but throughout the course of the semester, meal-planning was a bit challenging. Last semester, he worked (2) night shifts and I've been trying to pick up as many shifts as possible at the hospital, in addition to raising two very active little ones! Not only has it been difficult to muster up the energy to cook, but it's hard to experiment much while living on such a strict budget. I've become quite the little "couponer" and find that most everything I purchase is purchased almost exclusively with coupons (aside from meat and produce, of course), which doesn't always give me much to work with! This coming semester appears as if it will be a little easier, primarily because my husband will only be going to school 2 days/week for the first 8 weeks and he'll be able to work (2) day shifts. The problem, though, is that even when he and I work day shifts, it means we don't get home until at least 8-8:30pm, so we're generally looking for very quick meal ideas! This particular recipe was perfect for last night! I defrosted a package of perch fillets and I'm not exaggerating when I say that between prep and cooking time, my meal was complete in 15 minutes! That gave my husband just enough time to put the kids to bed and take a quick shower, so we could both enjoy a meal together at the end of a very long day! (I forgot to mention that I spent probably close to 6 hours at three different grocery stores with my 3 year old...enough said!) While I do generally prefer a more "crisp" coating, it was very tasty and certainly more healthy than frying. We will definitely make this again!

I hope everyone had a very nice holiday season! Wishing all of you a very Happy (and healthy) New Year!!! Oh, and just as a little side note...my sister, Sarah, just started a new blog--make sure to check it out! (Amateur Foodie)

Oven Fried Perch

1 lb Perch Fillets
2 Tbsp Parmesan Cheese - grated
1/2 Cup Dry Bread Crumbs
1/2 Tsp. Thyme
1/4 Cup Milk
1 Tbsp. Margarine, melted

Directions:

Combine bread crumbs, parmesan cheese and thyme in a shallow bowl. Dip perch fillets in milk and then coat each fillet with bread crumb mixture. Lay in single layer on greased shallow baking pan. Drizzle with melted margarine. Bake in oven at 450 degrees for approximately 10 or until perch flakes easily with a fork.

***Serves 2*** (Perfect for a late night meal for my husband and I, but definitely not enough food for more than 2 people, so make sure you adjust your ingredients accordingly!)

Source: activeangler.com

Baked Parmesan Perch

Well, I went grocery shopping the other day and as usual, only chicken was on sale, so as I was attempting to make room in my freezer for the random frozen items I purchased, I found a bag of perch. By no means am I a "food snob", but I'm finding it quite difficult to find frozen fish that I really enjoy. The bottom line is that nothing beats fresh fish--it's just hard to rationalize spending $7-$10/lb, while on a budget! I'm hoping against hope that trout or salmon goes on sale in the near future--not only because I'm desperately craving them, but because I have a couple of REALLY good recipes to share and they won't be near as good on frozen fish. As far as this recipe is concerned, I actually was pleasantly surprised at how flavorful the fish was and it was SO easy! Another recipe I will be adding to my rotation, especially when I'm in need of a quick weeknight meal!

Baked Parmesan Perch

1/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried oregano
1 1/2 teaspoons lemon pepper seasoning
1 pound perch or fish fillets of your choice
3 tablespoons butter or margarine, melted

Directions:

In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika, oregano and lemon pepper seasoning. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.

Source: Adapted from allrecipes.com

Salmon with Lemon and Dill

My husband and I always talk about eating more fish, but lately, it's been so expensive! We had been on a Tilapia kick for a while, but I picked up some frozen salmon the last time I was at the store and thawed it out for a quick weeknight meal last night. (My husband had a late class and I didn't want anything too heavy, that late at night!) Don't get me wrong, I much prefer fresh fish, but we've been relatively pleased with most of the frozen fish that we've bought...especially those that come in their own little vacuum-sealed packages. I can't honestly say that I was overly pleased with the brand we had last night, but I'd really like to try this recipe with fresh salmon, if and when it ever is on sale! I think a big part of the problem was that the salmon cooked a lot more quickly than I anticipated, so it may not have even been an issue with the brand. I had (4) 4 ounce pieces and wish I had checked the salmon after about 18-20 minutes. The recipe states to cook it for about 25 minutes, but that probably would have been a more accurate time if I used
(2) 8 ounce fillets. Either way, though, I'd suggest checking it after about 20 minutes to avoid overcooking the salmon! We both really enjoyed the lemon butter flavor and definitely will try this again!

Salmon with Lemon and Dill

1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.

Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Source: Allrecipes.com

Pasta with Scallops and Lemon Butter Mustard Sauce

This recipe apparently was NOT a "winner" with my husband--he took a couple of bites and then asked me if I wanted to finish his portion. I knew when I was making it that there was a good possibility that he may not care for it. My husband has never tried scallops and I made the mistake of using the less expensive scallops for his "first time". Oops! I didn't go out and specifically buy scallops for this recipe--in fact, I've never even cooked with scallops before. I don't know if any of you have seen the little 4 oz bags that go on sale at Kroger periodically for $1.00, but I picked up a couple of packages a while back, figuring I'd give them a try. I, personally, didn't think they were "bad"--they obviously weren't as good as those really big scallops you get out, but the flavor was comparable. I really enjoyed the flavor of the dish and think that if my husband could have gotten past the idea of the scallops, that he might have actually enjoyed it. If any of you try it, I'd love to hear your feedback!

Pasta with Scallops and Lemon Butter Mustard Sauce

1 cup dry white wine
1/2 teaspoon lemon, zest of, grated
8 ounces bay scallops
2 teaspoons Dijon mustard
1/4 cup low-fat butter
6 ounces pasta, cooked and hot (I used 8 ounces of angel hair and that made enough for 2 people).
1/4 cup chives, snipped (I only had dehydrated chives)
salt and pepper

Directions

Simmer wine and lemon zest in medium saucepan. Add scallops and cook and stir for 1 minute. Take out scallops, raise heat and reduce wine to about 1/4 cup.

Reduce heat to low, whisk in mustard, then butter, in small pieces. Add scallops and any juice and heat through. Season with salt and pepper.

Serve sauce over cooked pasta and sprinkle with chives. (I stirred my pasta in with my scallops to coat it well and then sprinkled some chives on top!)

Source: Recipezaar.com

Easy Baked Tilapia

I've been on a mission the past few days to clear out the freezers and refrigerator in anticipation of the holidays. I found two bags of frozen tilapia fillets toward the back of my kitchen freezer, so I thought I'd go ahead and thaw them and then try to figure out what in the heck I was going to do with them! My natural inclination is always to start with Taste of Home, since I am a bit partial to their recipes and sure enough, I came across yet another "winner"! This was incredibly easy to throw together and both of my kids, who have been a bit reluctant to eat fish lately, inhaled it! I liked that it had the "illusion" of fried fish with the coating, but the ingredients were all relatively healthy...and it was baked!

Easy Baked Tilapia

3/4 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon lemon pepper seasoning
2 lbs tilapia fillets (approximately 4-5 oz each) ***I used frozen fillets***

Directions

In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.

Bake at 425° for 8-12 minutes or until fish flakes easily with a fork.

Source: Adapted from Taste of Home

Baked Garlic Lemon Tilapia

Ummmmm, yeah...I'm still VERY behind on my blogging! I feel absolutely terrible, because I truly miss each and every one of your blogs and hope you know that I plan to do some major "catching up" in the next couple of weeks!!! I have caught a recipe here and there, but am fairly certain I have missed quite a few. It's just been such a busy month or so...I actually made this tilapia on September 24th and am just now getting around to posting it! As for the recipe, I'm not sure it was my "favorite" tilapia recipe, but it was definitely good...especially if you're trying to watch what you eat. (It came from a blog dedicated to Weight Watcher recipes). Speaking of which, I have met my goal, so I am SO over this whole dieting thing. I'm a very strong-willed and determined individual, but have a difficult time cutting out my favorite foods!!! :) I hope you all are well and I can't wait to check out your latest posts!!!

Baked Garlic Lemon Tilapia

(6) 6oz tilapia fillets (I used frozen)
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
3 tsp fresh parsley (I didn't have any fresh, so I substituted dried)
salt and pepper
cooking spray

Directions:

Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
Spray the bottom of a baking dish lightly with cooking spray.

Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

NOTE: Weight Watcher's Points--5 pts per 6 oz serving

Source: Gina's WW Recipes

Open-Faced Tuna Melts

Do you ever have one of those afternoons when you're sitting around and all of a sudden realize how hungry you are, but have absolutely no idea what to make?!? That's what happened to me the other day, but it dawned on me relatively quickly that I had noticed a recipe for a tuna melt in one of my Taste of Home magazines the other day when I was marking recipes to try! This is BY FAR my new favorite tuna melt recipe!!! I did not have any celery on hand, so I added a little extra green pepper, but the peppers were a great addition! I had my sandwich ready to stick in the oven in about 5 minutes, so if you're looking for a quick lunch (or dinner) idea, this is perfect! They can be ready in 10 minutes!!!

Open-Faced Tuna Melts

1/4 cup fat-free mayonnaise (I used Miracle Whip)
2 tablespoons chopped green pepper
1 1/2 teaspoons chopped onion
1 1/2 teaspoons chopped celery
1 1/2 teaspoons prepared mustard
1/4 teaspoon Worcestershire sauce
1 can (6 oz) tuna, drained and flaked
2 hamburger buns, split and toasted
4 slices tomato
2 tablespoons shredded, reduced-fat cheddar cheese (or more, if you like cheese as much as I do!)

Directions:

In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. Place on a baking sheet. Broil 3-4 inches from the heat for 3-5 minutes or until lightly browned and cheese is melted.

Source: Taste of Home Healthy Cooking (June/July 2009)

Pan Seared Lemon Tilapia with Parmesan Pasta

My husband eagerly volunteered to make dinner last Saturday night, so that I could shower and unwind before heading to work bright and early the next morning. I found this recipe earlier in the day and was thrilled that I just so happened to have all of the ingredients! We actually used frozen tilapia fillets and I would not hesitate to make this again--or let my husband make it again, I should say ;)


Pan Seared Lemon Tilapia with Parmesan Pasta

16 ounces elbow macaroni
3 tablespoons light olive oil
2 pounds tilapia fillets
3 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried cilantro
1 teaspoon sea salt
1/2 teaspoon ground black pepper

For the pasta:
2 tablespoon light olive oil
1/2 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried cilantro (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.

Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.

Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

Source: Adapted from Allrecipes.com

Shrimp Scampi

This is the last full day I'll have with my husband and kids...he goes back to work on Wednesday and I signed up to work tomorrow. I was trying to figure out what to make for lunch, when I remembered that we had some shrimp leftover from when we had fondue the other night for my husband's birthday. I certainly didn't want it to go to waste, so I immediately thought I would make shrimp scampi...one of my favorite dishes! We've experimented with several different recipes over the years and I decided that I would just kind of "wing it" this afternoon. I thought it was pretty good, if I do say so myself :) My husband and I have tried recipes in which I thought the "wine flavor" was too much, so that was my one major change. I added half white wine and half chicken broth. I didn't have fresh parsley, so please excuse the dried. If you're making this for a family of 4 or more, I would at least double it!

Shrimp Scampi

8 oz angel hair
1 stick butter (1/2 cup)
2 tablespoons olive oil
5-6 cloves garlic, minced
1 pound shrimp, peeled and deveined
1/2 cup dry white wine
1/2 cup chicken broth
Sea salt and black pepper to taste
Parmesan cheese (for garnish)
Fresh parsley (for garnish)

Directions:

Boil pasta according to package directions. In the meantime, melt butter and olive oil over medium heat. Add garlic and saute for 10-15 seconds, stirring constantly to make sure it does not burn. Add shrimp and continue cooking for 3-5 minutes--continuing to stir constantly. Add wine and chicken broth and bring to a boil; allow to boil for 1 minute. Add pasta, salt and pepper and stir to coat. Garnish with Parmesan cheese and parsley.

Creamy Shrimp Alfredo

Tomorrow is my 6th wedding anniversary and my husband and I kept going back and forth regarding what we wanted to do. A weekend getaway would have been most ideal, but with two little ones, it wasn't overly practical. My husband mentioned wanting to make dinner for me and then earlier in the day, he said that he was going to make dinner tonight and then take me out to dinner tomorrow, since my sister so kindly agreed to watch our kids for a bit. (Thank you in advance, Sarah!) This recipe comes from a free Kraft Food and Family Magazine that I've been receiving for years--I hear they now charge for it, though! My husband is cute, because he flips through any cooking magazines I get and always kind of bookmarks those recipes that he wants to make--this being one of them. I ordinarily really enjoy recipes from this magazine, but I was kind of curious as to how "authentic" this would taste. Was I ever pleasantly surprised...it was so rich and creamy and tasted much more similar to alfredo sauces that I've had out, than the previous recipe I posted. (Although that recipe was really good, too--just a completely different flavor!) I really appreciated my husband making this delicious dinner and look forward to our night out tomorrow :)

Creamy Shrimp Alfredo

12 oz fettuccine (uncooked)
4 tablespoons Balsamic Vinaigrette dressing
1 lb uncooked deveined, peeled medium shrimp
6 cloves garlic, minced
12 oz cream cheese, cubed
1 1/2 cups chicken broth
1/2 cup Parmesan cheese, divided
2 tablespoons fresh parsley

Directions:

Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.

Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 tablespoons Parmesan cheese.

Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

Source: Adapted from recipe in Kraft Food and Family Magazine (Summer '09)

Tuna Patties with Lemon Dill Sauce

My sister, Sarah (Delectable Dining), recently posted this very recipe, except she substituted salmon for the tuna. I've made both versions--my husband really likes the salmon patties, but refuses to try the tuna! My Mom used to make these when we were growing up and I think it's safe to say that it's one of those meals that my sisters and I all enjoyed! I wasn't exactly sure how my kids would feel about this recipe, so I went ahead and made them macaroni and cheese, however, no sooner did I sit down to eat my lunch, they both started swarming around me like a pack of vultures! I halved the recipe, because I figured I'd be the only one eating and needless to say, I got all of a few bites--my kids inhaled ALL of them!!! (One can makes about 4 patties). My little non-picky eaters make their Mommy proud :) Next time, I'll definitely make two cans, because my son was even asking if there were any more tuna patties left for his dinner!

Tuna Patties with Lemon Dill Sauce

2 small cans tuna
1 cup finely crushed saltines
1 cup finely chopped celery
1/2 cup finely chopped onion (more if desired)
1/2 cup mayonnaise
2 eggs, beaten
1/2 teaspoon dry mustard

Lemon Dill Sauce:
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon (or more) dried dill weed

Directions:

Drain and flake tuna. Stir in cracker crumbs, celery, onion, mayonnaise, eggs and dry mustard. Shape into 12 patties, using about 1/4 cup mixture for each. Cook in a greased skillet for 8-10 minutes, turning once.

For sauce, combine mayonnaise, lemon juice and dill weed. Mix well and spoon over tuna patties.

NOTE: If desired, serve tuna patties in warmed, split pita bread with sauce, lettuce, tomato and cheese.

Source: Adele Fine

Tuna Melt

My sister and I were joking around earlier about how we were going to get together one day and make several dishes, all of which contain either tuna or mushrooms...the two things my husband absolutely despises! I've begged and pleaded until I'm blue in the face--there is no way he'll budge on trying anything that has either of those two ingredients included! As soon as my sister mentioned cooking with tuna, I started craving it--the "power of suggestion" is awful, isn't it?!? I had one can of white tuna left and was trying to think of a way to use up these delicious Sara Lee buns that I bought for the burgers we made last night, so I immediately decided to hunt out a tuna melt recipe. I found this recipe on Allrecipes and it sounded perfect--I had everything except for the celery and rye bread, but I wanted to use my rolls, so that wasn't an issue! I increased the onion to compensate for not adding any celery--I'm not a big celery fan anyway! This was a quick and inexpensive meal that I will definitely be making again! Perfect for a last minute lunch idea!

Tuna Melt

2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices of your favorite bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

***The original recipe says to add 1/4 cup finely chopped celery, which would probably be really good, if you happen to have it on hand!***

Directions:

Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Sprinkle with paprika, if desired.

Source: Adapted from recipe posted on Allrecipes

Shrimp Alfredo

I was all set to make this for dinner last night, but my husband and son insisted that they wanted me to relax, while they prepared dinner. It was very cute watching them methodically measure everything out and take such pride in the meal they were preparing :) This recipe comes from a blog that I am absolutely in love with--I don't think I've ever seen him post something that I didn't immediately want to try! I sat anxiously waiting for them to announce that dinner was ready, as the smell taunted me from the kitchen. This is a very interesting twist on traditional "alfredo". I found it to be absolutely delicious, although my husband was a little turned off by the onions. (Fine by me, because that means that I get the leftovers!!!) Keep in mind...my husband is extremely picky, so while I love him dearly, I wouldn't necessarily go by his opinion, as I would eat this again in a heartbeat! (I just wanted to give a "heads-up" to those of you who don't care much for onions, as they did stand out in the dish!) Just as an "FYI"...the sauce continued to thicken over time...I know it looks pretty thin in the picture, but that's only because we were too hungry to wait! Also, we doubled all of the ingredients, except for the shrimp, as 8 ounces of pasta didn't seem like very much to me--especially with the pound of shrimp.

Shrimp Alfredo

1 lb medium raw shrimp (peeled and deveined with tails removed)
6 garlic cloves (sliced in half)
1 medium onion (diced)
¾ cup grated parmesan cheese
8 ounces fettuccini (or your favorite pasta)
1 tablespoon olive oil
1 tablespoon butter
1 cup whole milk
1 teaspoon cornstarch
seasoning salt
ground black pepper
Minced fresh parsley (for garnish)

Directions:

Bring to large pot of water to a boil and cook pasta according to package directions. Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 ½ minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes).

Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley.

I had to include a couple pictures of my "boys" preparing dinner...



Source: Blog Chef

Red Pepper and Parmesan Tilapia

I'm all about "budget friendly meals"! My four year old is rather defiant and refuses to cooperate with the whole potty training thing, so it gets expensive buying diapers for two kids! I try my hardest to cut corners whenever possible and almost exclusively buy things that are on sale. I tend to luck out and find tilapia on sale rather frequently (usually for $3.50/lb) and my husband and I have grown quite fond of it! I don't think I ever bought anything other than salmon or occasionally trout, for the first 6 or 7 years that my husband and I were together, but I've been fortunate enough to come across some really good tilapia recipes...this being one of them! Just as a "heads up", this recipe does have a bit of a "kick", so you may want to reduce the amount of red pepper, if you don't care for too much spice.

Red Pepper and Parmesan Tilapia

1 egg, beaten
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon pepper
1 lb tilapia

Directions:

Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.

Note: I would suggest doubling this recipe for a family of four (especially if your kids are older!)

Source: Adapted from Taste of Home

Lemon Garlic Tilapia

As previously mentioned, my family has been attempting to eat healthier...well, minus my chicken recipe from last night! My husband and I both really enjoy fish, but for some reason, I don't seem to buy it all that often. As a rule, when I have gotten fish in the past, I seemed to gravitate more toward salmon, but the last couple of times, I've gotten Tilapia and have been pleasantly surprised by the texture/flavor! I guess I always assumed that it was similar to pollock, which my husband despises, but it's a much more "dense" fish and got his stamp of approval! This is a very simple recipe--the only changes I made were to sprinkle the fish with garlic salt and pepper before pouring the lemon juice over the fillets and I mixed the garlic in with the melted butter, before drizzling it over the fish. I also sprinkled a small amount of lemon pepper seasoning to finish it off. Definitely watch the fish closely as it cooks...I would say that 22-25 minutes would be plenty of time! Enjoy :)

Lemon Garlic Tilapia

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Directions:

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Source: Allrecipes