Flavorful, moist, and crunchy fish. . . A nice change from simply lemon pepper.
(Sorry for the shadow in the photo.)
Makes 6 servings
6 tilapia fillets(defrosted overnight in the refrigerator if they are frozen)
1/2 tsp. kosher salt
1 cup Enjoy Life Crunchy Flax with Chia cereal
1/3 cup coconut oil
1/3 cup coconut oil
1 tsp. dried minced garlic, or one fresh minced clove
1 tsp. marjoram
3/4 tsp. ground mustard
3/4 tsp. basil
3/4 tsp. oregano
1/2 tsp. coarse ground black pepper
1 1/2 cups chopped fresh spinach leaves
1 tsp. marjoram
3/4 tsp. ground mustard
3/4 tsp. basil
3/4 tsp. oregano
1/2 tsp. coarse ground black pepper
1 1/2 cups chopped fresh spinach leaves
1/3 cup finely chopped red bell pepper
3 T. Daiya mozzarella style shreds (optional)
Preheat oven to 400° F. Place the Crunchy Flax with Chia cereal in a quart resealable bag. Seal out as much air as possible. Place the bag on a hard surface such as a wooden cutting board on the counter. (I found this worked better than just right on the counter). With the flat side of a mallet, smash the crunchy bits of cereal until most of them are crumbs. You are not going for powder here, something more like bread crumbs or panko. Set aside.
Line a shallow baking pan with foil. Place fish in single layer in foil lined pan. Sprinkle the fish with the kosher salt.
In a medium bowl, combine the coconut oil and spices. Rub about 1 T. of the oil onto the fish.
Stir the chopped spinach leaves, crushed cereal, bell pepper, and Daiya mozzarella style shreds (optional) into the remaining seasoned coconut oil. Divide mixture evenly among the fish, pressing lightly so mixture adheres somewhat to the top of the fish.
Bake in the preheated oven for 15 min.
(Hey Mikey, she liked it!)
3 T. Daiya mozzarella style shreds (optional)
Preheat oven to 400° F. Place the Crunchy Flax with Chia cereal in a quart resealable bag. Seal out as much air as possible. Place the bag on a hard surface such as a wooden cutting board on the counter. (I found this worked better than just right on the counter). With the flat side of a mallet, smash the crunchy bits of cereal until most of them are crumbs. You are not going for powder here, something more like bread crumbs or panko. Set aside.
Line a shallow baking pan with foil. Place fish in single layer in foil lined pan. Sprinkle the fish with the kosher salt.
In a medium bowl, combine the coconut oil and spices. Rub about 1 T. of the oil onto the fish.
Stir the chopped spinach leaves, crushed cereal, bell pepper, and Daiya mozzarella style shreds (optional) into the remaining seasoned coconut oil. Divide mixture evenly among the fish, pressing lightly so mixture adheres somewhat to the top of the fish.
Bake in the preheated oven for 15 min.
(Hey Mikey, she liked it!)
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