Clean Eating Rosemary Crusted Tilapia

Wednesday, September 4, 2013

It was a hit! We had it "Italian Style" aka we each drank a bottle of red wine (yes I said we each had our own bottle with dinner- anyone have a clean eating hangover cure?) with our fish, which somehow increases the deliciousness of any meal. 

For the Clean Eating Rosemary Crusted Tilapia
Prep Time: 15 mins
Cook Time: 10-15 mins
Servings: 4

  • 1/3 Cup Old Fashioned Oats ($.50)
  • 1/4 Cup Cornmeal ($.40)
  • 3 cloves garlic, minced
  • 1 lemon (for the juice) + 1 sliced lemon for garnish ($1.00)
  • 1 Tbsp Parsley (I used fresh chopped parsley but you can use dry parsley too)
  • Rosemary (enough to sprinkle a little on top of each fish)
  • 1 Tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 4 white fish (tilapia, flounder, cod..I just bought the cheapest pack I could find- $12 for a pack of 4 tilapias!)
  • 4 bottles of wine (JK, but the red wine blend does go REAL well with this meal)
Preheat oven to 450 degrees. Put the oats in the food processor or the blender on grind until they are all finely ground up. Mix the ground oats, cornmeal, garlic, lemon juice, and seasonings together in a bowl. Put the thawed filets onto a baking sheet covered with foil or parchment paper (yay easy cleanup!) and spoon the mix evenly on top of the thawed fish filets. Sprinkle each filet with rosemary. Heat them in the oven for 10-15 minutes or until the topping is golden.

Arugula Side Salad (sidenote- this is a great addition to any meaty meal): 
Prep Time: 2 minutes
Servings: 4

  • 4 handfuls of Arugula ($4.00/bag)
  • 2 tomato, diced ($1.00)
  • 2 cucumber, diced ($1.00)
  • 1/8 large onion, minced
  • Balsamic Vinegar to taste

Your topping should look like this. Kind of pukey looking.

Put the topping on the fishy fishayyyy and heat em up

OH and don't forget to sing this song while you cook:

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