Fish Dinner

My friend Julie mentioned in her post (I will link when I find it) the other day about not liking to cook fish. I thought about that as I made Oven-Fried Tilapia for dinner this evening. This is one of our favorite dinners, and I love that it HONESTLY takes no more than 30 minutes to make. Now, not Rachel Ray 30 minutes (which for a "normal" person is more like an hour or more because we don't have elves putting all the items we need in the same cabinet in our kitchen, pre-washing all our fruits/veggies, chopping them, and putting them in convienent bags/bowls in the fridge) but really 30 minutes from getting it out to clean up (which for me means the dished made it into the sink/dishwasher). I also love that Landon likes this meal as well. He calls it "white chicken" (isn't chicken white anyways?). I did make garlic mashed potatoes this evening which I don't normally do, I usually make rice. I found these garlic mashed potatoes already made - ready to heat - at Sprouts (which I LOVE by the way). We usually have asparagus with this meal - which Landon won't eat, but two out of three ain't bad! I also like that I usually have all the ingredients on hand (except for the fish) anyways.

And per Aimee and Sandra's request after the chicken noodle soup, here is the recipe from my Southern Living Easy Weeknight Favorites Cookbook:

OVEN-FRIED FISH

Prep: 5 minutes Cook: 10 minutes (I take about 10 minutes to get things out, and set up and I cook my fish for about 13 mintues to get the breading a little more crunchy.)

1/4 cup white cornmeal
1/4 cup fine, dry breadcrumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoon of chopped fresh dillweed or 1/2 teaspoon dried dillweed
1/8 teaspoon pepper
1 pound fresh or frozen fish fillets, thawed (I use fresh fish, tiliapa is my favorite choice - usually purchased that day so that it isn't ever frozen)
1/3 cup milk
3 tablespoons butter or margarine, melted
Lemon wedges (I don't use)
Tartar sauce (I don't use)

Combine first 6 ingredients in a shallow dish. Dip fish fillets in milk, and dredge in cornmeal mixture. Place coated fish in a lightly greased 13- x 9- x 2-inch pan; drizzle with butter.
Bake at 450º for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and tarter sauce. Yield 4 servings.

I cook my fish for about 3-4 more minutes (just don't cook it too long or it will get tough). I wait for it to crack just a bit on the meaty part.

Enjoy!

Here is Landon enjoying his "white chicken!"

"All Done"