Baked Parmesan tilapia with corn-quinoa salad

I haven’t been cooking much recently. Life has been busy and when I do cook I haven’t been taking pictures. I finally started back again…I have missed my kitchen.   I made a Parmesan chicken once with Greek yogurt and Parmesan cheese. So I decided to try it with fish…

I just combined Greek yogurt, Parmesan cheese, and about 1/4 tsp of minced garlic. Then, I spread it over 2 tilapia filets  with a lemon slice on top, of course.

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In the meantime, I created a corn, apple, quinoa, spinach salad 🙂

First, onions + 1/4 garlic clove sauteed in a small sauce pan. Add apples.

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Once they are softened. Add 1/2 cup of broth (I used vegetable broth, you could use chicken I suppose). When it starts boiling, add quinoa.

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In a separate skillet, fry up some corn w/ chili powder, cayenne pepper, and garlic.

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After the quinoa has cooked (about 15 minutes), combine all ingredients into the sauce pan.

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Cook down some spinach and add it into the mix!

 

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Yum and healthy.

The fish should be done after about 20 minutes at 375′. If you like it well done, maybe a few more minutes.

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Parmesan tilapa

1/2 cup Greek Yogurt

1/4 cup Parmesan cheese

1/4 tsp minced garlic

2 Tilapia fillets

— combine first 3 ingredients. Spread on top of thawed fillets.

— place in 9×9 baking pan and put in oven (preheated to 375′) for 20 minutes.

 

Salad:

1/2 cup broth (vegetable)

1/4 garlic clove, chopped

1 shallot chopped

1 can corn

chili powder

cayenne pepper

2 cups spinach (when raw)

1/4 cup quinoa

— chop shallot, garlic and add to sauce pan with 1 tablespoon olive oil or spray

— add 1/2 chopped apple and cook until all very soft

— pour in broth, until boils. Add quinoa. Cook for about 15 minutes. Stirring.

— begin frying corn in skillet while the quinoa is cooking.  Add cayenne pepper, chili powder and garlic to taste.

— combine corn with remaining ingredients in sauce pan.

— use the same skillet you used with the corn and cook the spinach with some salt and oil. Combine with the rest.

— Scoop some warm salad out and place the fish on top.

— Taste it. Serve it. Eat it.

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