Mom loves her fish; Dad loves his jasmine rice so I got to compromise on a meal they would both really enjoy. I paired it with some roasted vegetables and dinner was delicious. It’s hard to leave them now and go back to the “grown-up” world of rent and grocery shopping; living alone and being lonely. I hope that by the time John arrives, I’ll be settled in our new place; settled enough that I can direct him to the nearest Dunkin’ Donuts (something tells me he’s going to need it!).
Tilapia Oreganata (adapted from here)
4-5 ounce tilapia filets
1 tablespoon oregano
1/2 teaspoon salt
1 teaspoon fresh pepper
3 garlic cloves, minced
3 teaspoons olive oil
2 tablespoon panko breadcrumbs
Preheat oven to 375 degrees F. Season tilapia with oregano, salt, and pepper. Add garlic. Drizzle with olive oil. Sprinkle panko breadcrumbs on top. Place filets into a glass or ceramic 9×13 cooking pan. Bake about 12-18 minutes, until flaky and fully cooked through. (Cooking time will depend on the thickness of the filets). Serve with Jasmine Rice and steamed vegetables.
Until the next time my oven is on…