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.

Lemon Spinach and Shrimp Florentine with Baked Cheesy Cherry Tomatoes

These two recipes compliment one another so well that they can share a post.  I used Dreamfield's Pasta and highly recommend it if you have never tried their line of products.  Dreamfield's only has 5 digestible carbs per serving.  It is a great option for those on low carb diets or diabetics and tastes terrific.  Any pasta can be substituted in this recipe though.

Lemon Spinach and Shrimp Florentine

Ingredients:
8 ounces of angel hair pasta
2 tbsp. butter
1 lb. shrimp, peeled and deveined
1 tbsp. garlic, minced
1 tsp. crushed red pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 package spinach

Directions:
1.)  Cook the pasta according to the package instructions. Drain well, set, aside, and keep warm.

2.)  In a large skillet, melt the butter. Then add the shrimp, garlic, and crushed red pepper. Cook for about 5 minutes or until the shrimp are cooked through. Add the cooked pasta, lemon juice, salt, pepper, and spinach. Cook until the spinach begins to wilt. Stir well to combine all the ingredients and serve immediately. This recipe serves 4 people.

Baked Cheesy Cherry Tomatoes with Herbs

Ingredients:
1 container cherry tomatoes, halved
1 tbsp. olive oil
Salt and pepper
½ cup Parmesan cheese, shredded
1 tsp. thyme
1 tsp. oregano
1 tsp. basil

Directions:
1.)  Chop the tomatoes into halves and arrange them on a baking sheet. Drizzle with the olive oil and salt and pepper the tomatoes to your liking.

2.)  Sprinkle the Parmesan cheese on top then with the thyme, oregano, and basil.

3.)  Bake in a 350 degree oven for about 10 minutes.