Lemon Herb Baked Tilapia with Fettucine

My husband loves fish, so I made this really delicious tilapia that I served with lemon, butter fettuccine. My family loved it!  You can also find the fettuccine recipe on my blog. 

Season fish with salt, pepper, Creole seasoning, and dried thyme leaves.



Combine the lemon zest, juice with the olive oil, cooking wine, salt, pepper, rosemary and basil.

Pour the olive oil mixture over the tilapia fillets. Bake for 15-20 minutes, or until tilapia flakes easily with fork.

Ingredients:

4 tilapia fillets

1/2 cup of olive oil

1/4 cup of white cooking wine

1 tablespoon of fresh rosemary leaves, chopped

1 tablespoon of fresh basil leaves, chopped

3 garlic cloves, grated

1 small lemon, squeezed

1 teaspoon of lemon zest, grated

Salt and pepper to taste

1 teaspoon of Creole seasoning

1 teaspoon of dried thyme leaves

Butter to butter the baking dish

Cooking Instructions:

Preheat oven to 350 degrees. Place tilapia fillets into a buttered baking dish. Season with salt, pepper, Creole seasoning and dried thyme leaves. Set aside. In a small bowl, combine the lemon zest, juice with the olive oil, cooking wine, salt, pepper, rosemary and basil. Pour the olive oil mixture over the tilapia fillets. Bake for 15-20 minutes, or until tilapia flakes easily with fork. Serve with rice or pasta and nice crusty garlic bread.



Not of this world...

I am so thankful for the word of God on Sunday morning. I pounded that scripture in my heart that was read in 1 John 2:15 which stated, Love not the world, neither the things that are in the world. If any man love the world, the love of the Father is not in him. This world is only temporary. I learned not to let the cares of this world motivate me. We are so blessed to have the 5-fold ministry at our church teaching us how to strive each and every day to be like the Messiah. Amen.

Potato Skins

Ingredients:

• 8 whole Russet Potatoes
• 4 tablespoons of olive oil
• 2 tablespoons of butter
•  Sea Salt and pepper to taste
• 1 cup of shredded Montery Jack Cheese
• 4 slices of bacon (fried and chopped)
• 2 whole green onions, chopped
• 1/2 cup of sour cream
• 1/2 of lime juice (squeezed from lime)
• 1 tablespoon of cilantro

Directions:

Preheat oven to 400 degrees.

Wash and scrub potatoes clean and allow them to dry. Rub the potatoes with olive oil until they are fully coated. Place potatoes on a baking sheet and bake until potatoes are tender, about 40 minutes. (I check the potatoes by poking it with a tooth pick. If my toothpick goes through smoothly, it is done). Remove the pan from oven and allow potatoes to cool enough so that you can handle them.

 Cut the potatoes in half lengthwise. Scoop out the inside, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons of olive oil, then brush both the inside and outside of the potatoes with butter mixture. Sprinkle the outside and inside of potato skins with Sea Salt and a little bit of pepper to taste. Place potatoes back into the oven for about 5 minutes.

Remove from oven. Sprinkle the insides of the potato skins with shredded cheese and chopped bacon. Return the potatoes to the oven long enough for the cheese to melt, about 4 minutes.

Mix the cilantro and lime juice together with the sour cream for a delicious dipping sauce. Enjoy!

Greek!

Chicken Cacciatore

Orange Balsamic Glazed Chicken