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crunchy baked tilapia with coconut basmati rice

Geoff and I love fish, and it’s always fun to find new ways to prepare it. We tried a sample of something similar to this meal at our local gourmet grocery store a few months ago, and I was excited to recreate it at home. I love a quick and easy healthy dinner, and the flavor combo was just amazing! The kiddos loved it too (although they are a little atypical in their love of fish). I topped the fish with some fresh mango peach salsa from Costco, and it was so delicious and fresh tasting. Yum!

Crunchy Baked Tilapia

tilapia fillets (I baked 4 for my little family, but bake as many as you need)
2-3 tablespoons of breadcrumbs per fillet
1 tablespoon of flour per fillet
garlic powder to taste
salt and pepper to taste

Preheat oven to 375. Spray a baking sheet with cooking spray. Mix breadcrumbs, flour, garlic powder, and salt and pepper on a plate or shallow dish. Coat tilapia fillets with breadcrumb/flour mixture and place on baking sheet. Spray the tops of the fillets with cooking spray. Bake 20-25 minutes, or until fish flakes easily with a fork.

Coconut Rice
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2 c. basmati rice
1 can coconut milk
2 c. water
1 tsp. kosher salt
splash of white vinegar
2-3 tsp. white sugar
black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 15-20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes before serving.

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