Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers

Ingredients:

1 tbsp. olive oil

1 tsp. minced garlic (about 2 cloves)

1 1/2 pounds tilapia fillets or other thin white fish fillets (4 small fillets)

Dash of salt and pepper

Juice of 3/4 lemon (about 2-3 tablespoons)

1 tbsp. capers, drained

1 tsp. lemon zest

Directions:

1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

Ingredients:

8 oz. bacon, chopped

2 lbs. fresh Brussels sprouts

½ tsp. salt

½ tsp. black pepper

¼ cup grated parmesan cheese

Directions:

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.