Tried and True Tilapia

This recipe from Southern Living for Lemon-dill Tilapia is amazing. We could probably eat it every week.

It’s simple to make, and the presentation is lovely with the bright green of the dill and parsley and then the orange carrots and yellow lemons! I like to grate the carrot into long, thin strips and add an extra fresh slice of lemon on top (after baking) for presentation.

I’ve actually made this using both fresh dill from the Farmers’ Market and dried dill from the grocery store, and I prefer the dried, to be honest. The fresh dill just doesn’t give as strong a flavor as the dried. I don’t measure it, I just sprinkle some on. I prefer the parsley to be fresh, however. I prefer the tilapia fillets to be fresh from the Farmers’ Market, as well.

If you're out of parchment paper, just use aluminum foil. It works just as well.

Last night I paired this recipe with simple steamed broccoli and cauliflower and Pepperidge Farm Frozen Mini French Baguettes for a nicely rounded meal. The great thing about the tilapia, however, is that it can pair nicely with just about any vegetable you can imagine. The fish is so light and has such simple flavours that anything really works with it.