Something's fishy....

....in a good way of course!

This week the mood struck me that I was really in the mood for fish, tilapia to be exact. I still have not done a lot of cooking of any kind of fish, at least relative to other meats, so I really needed a good recipe. I visited some of my favorite recipe sites but nothing was grabbing me so I googled and came upon a recipe from Whole Foods which is a store I tend not to ever shop at because of the prices but, this recipe sounded delicious, and easy. And it was, on both accounts! And to boot, Whole Foods has an excellent recipe site. I found a bunch I want to make in the future!

My husband and I really liked how this came out but both agreed next time I will either cut down on the lemon zest or the lemon juice, it was a tad too overpowering for us, but still very tasty. Alongside I made parmesan roasted cauliflower, an Ina Garten recipe. Might as well make it a parmesan kind of night, right? Served with a salad, this was a very satisfying meal indeed!

Broiled Tilapia with Yogurt and Parmesan Cheese

(from Whole Foods)

1/2 cup freshly grated Parmesan cheese, divided
2 tablespoons low fat mayonnaise
2 tablespoons Greek style yogurt or sour cream (I used sour cream)
2 tablespoons melted unsalted butter
Juice and zest of one small lemon (about 2 tablespoons juice)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/8 teaspoon onion powder
Sea salt and freshly ground black pepper
4 (6 to 8 ounce) farm-raised tilapia fillets

Combine 1/4 cup Parmesan cheese with remaining ingredients (except fish). Coat fillets with mixture and place in baking dish or shallow platter and let marinate for 15–20 minutes. Preheat broiler.

Place fillets on a foil-lined broiler pan. Spoon a few tablespoons marinade on top and sprinkle with remaining Parmesan. Broil 4–6 inches from heat for 5–8 minutes or until topping is lightly browned. The fish is ready when it flakes easily with a fork.

Parmesan-Roasted Cauliflower

(from "Barefoot Contessa at Home")

1 large head cauliflower

3 tablespoons good olive oil

1 cup freshly grated Parmesan cheese

1 cup freshly grated Gruyere cheese (I omitted and used extra Parmesan)

Preheat oven to 350 degrees

Remove outer green leaves from cauliflower and cut the head into florets, discarding stems. Place florets on sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until cauliflower is tender and starts to brown. Sprinkle with Parmesan and Gruyere and bake for 1 to 2 minutes, just until cheese melts. Season to taste and serve hot or warm.