Rosemary Lemon Baked Tilapia With Olives
As much as I love seafood, I can honestly say, I don't eat enough of it as much as I would love to. This is isn't including salmon of course because I simply can't live without it. But, other types of seafood such as fish, shrimp, and tuna hardly make the weekly grocery list. I try to keep my weekly grocery budget list at less than $50, only leaving room for salmon which usually cost $12(expensive but its wild caught). This week, I decided to ditch the salmon and substitute with some tilapia, which cost a lot less. Besides the fact that tilapia takes less than 20 minutes to cook, it's also super delicious and light.
I made this dish with sauteed cabbage n butter, a vegetable I like so much but yet don't eat enough of. I think as soon as I started eating kale a few years ago, I kind of forgot about all the other vegetables because kale is just that good. I think we could all agree that rosemary just might be the best herb out there. At least for me it is, there's no better taste or smell than of rosemary.
8 oz tilapia
4 olives (cut in half, I used kalamata)
1 tbsp olive oil
3 rosemary leaves
half a lemon
a pinch of garlic salt, salt
1 cup of red cabbage
1 cup of white cabbage
1 tbsp of unsalted butter
Heat oven to 350 degrees. Season fish with salt, drizzle olive oil add lemons and garnish with rosemary. Bake in the oven for about 15 minutes. In the meantime, in a skillet, put the butter in until melted, add the red and white cabbage and saute for about 2-3 minutes. Once fish is done, take it out of the oven and add olives, while drizzling the olive juice on the fish. Serve, and enjoy.