Okay, so, let me tell you about this little cooking adventure I had the other day. I’ve been trying to eat a bit healthier, and fish seemed like a good place to start. I’m no chef, mind you, but I figured, how hard could it be to cook some tilapia? Turns out, it’s not that hard, but there are a few things I learned along the way.
First off, I grabbed some frozen tilapia fillets from the store. I found some recipes online. One said to preheat my oven to 400 degrees, so I did that. Then, I lined a baking pan with foil – easy enough, right? I placed the frozen fillets on the pan, making sure they weren’t overlapping. Into the oven they went.
The waiting was the hardest part. They baked for about 18 minutes. I checked to see if the fish was cooked through – it should flake easily with a fork. And, you know what? It looked pretty good!
But then I remembered another recipe. I mixed some milk and lemon juice in a dish. I let the fish soak in there for an hour. After that I took them out.
Now, for the fun part – seasoning! I kept it simple with some salt, pepper, and a sprinkle of garlic powder. Nothing fancy, just enough to give it some flavor. I heated up a bit of olive oil in a skillet over medium heat. Once the pan was hot, I carefully placed the fillets in. Cooked them for about 10 minutes, flipping them halfway through, making sure they got a nice golden-brown color on both sides.
- Grab frozen tilapia fillets
- Preheat oven to 400F
- Line baking pan with foil
- Place fillets on pan
- Bake for 18-20 minutes
- Mix milk and lemon juice
- Soak fish for an hour
- Season with salt, pepper, garlic powder
- Heat olive oil in skillet
- Cook fillets 10-11 minutes, flipping halfway
I whipped up a quick salad while the fish was cooking. You know, just some lettuce, tomatoes, and cucumbers – the usual suspects. I wanted something light and refreshing to go with the tilapia.
The Result
I plated the fish on top of the salad and dug in. And let me tell you, it was actually pretty darn tasty! The tilapia was flaky and moist, and the seasoning gave it just the right amount of kick. It was definitely a step up from my usual weeknight dinners. If I had feta cheese that would be great.
So, yeah, that’s my tilapia story. It wasn’t perfect, but it was a good start. I might even try grilling it next time. Who knows, maybe I’ll become a tilapia master chef one day! Or maybe not, but at least I can say I tried, and it wasn’t a total disaster.
