Recipes for free: Lemon thyme talapia

Lemon Thyme Talapia  This Lemon Thyme Talapia is oven broiled in a foil pouch infusing the bold flavors of lemon and fresh thyme deep into the fish. It takes less than 10 minutes to prepare and the oven does most of the work so you can relax. You can also try the same method on an outdoor grill. A simple and delicious meal for the dog days of the summer.

Lemon Thyme Talapia
2 talapia fillets rinsed and patted dry
1/2 lemon, cut into six slices
2 tbsp. olive oil
1 tbsp. red pepper
4 sprigs fresh lemon thyme
2 tbsp. sea salt
2 tbsp minced garlic
To Taste: cracked black pepper, onion powder, garlic powder

1. Preheat oven or grill to 425 degrees
1. Cut two sheets of aluminum foil and lay each talapia fillet across each sheets.
2. Evenly coat both sides of each talapia fillet with cracked black pepper, onion powder and garlic powder.
3. Then spread 1 tsp of minced garlic over one side of each talapia fillet.
3. Coat 1 tsp of red pepper flakes over each fillet coating one side then top each fillet with 3 lemon slices and drizzle 1 tsp of olive oil over each fillet.
4. Top each fillet with 2 sprigs of fresh lemon thyme then fold foil creating a sealed pouch around each fillet
5. Place each pouch on oven rack or grill and cook fillets for 35-40 minutes.

What I ate today: talapia dinner

I don’t know what it was but this week found me craving fish. First it was tuna and today it was Talapia. I don’t know, maybe my body has been protein deprived. Any way, I went to the market bought a couple of fresh Talapia fillets, cut then into nuggets, seasoned & battered them and pan fried just a few golden. This was accompanied by a fresh cabbage broccoli slaw and a noodle casserole that I made last Sunday and had been meaning to get to. The meal was delicious, the slaw paired well with the fish and was crisp and fresh.

I tried a go again with the Chebe gluten free bread mix I bought many moons ago. Again, I was displeased. I bought the hype that Chebe brand is so good and just like gluten full bread, but for me, eh it just doesn’t cut it. It tastes bland, chalky, and like a gluten free unleavened bread. I don’t know maybe it is just me. I am still on the hunt for a respectable gluten free roll or bread the tastes as good as the bread I remember from yester year before my food allergies. I’m beginning to think I will have to develop my own brand.

Dessert was my quick  Apple Crisp with Whipped Topping. I have been on an apple kick lately and this crisp is wonderful. I love making desserts in the single serving size ramekins, they are great for portion control and for me everything is just better in a ramekin. Well, that’s my weekend eats. I had a lovely weekend and to cook dinner and dessert to top it all off on Sunday is a rare treat for this chronic kid. That’s all I have!

Signing off,

the gluten free chef