Cilantro Garlic Tilapia & Spiced Zucchini

Tilapia Instructions:

1. Preheat oven to 350 degrees.

2. Use a little coconut oil to grease the bottom of a baking pan, then lay the Tilapia fillets out nice and pretty.

3. Sprinkle a few dashes of sea salt on the Tilapia. This is not specified in the ingredients list, but it’s pretty necessary.

4. Mince the garlic cloves and transfer to a bowl. My husband and I are a garlic loving clan. Kind of a go big or go home situation. Feel free to cut back to 4 – even only 2 – cloves of garlic. You know, if you’re into kissing or anything like that.

5. Add to the bowl of garlic: 1 tsp. salt, 1/4 cup lemon juice (if you can, use real lemons and squeeze them – trust me), 1/4 cup chopped fresh cilantro, and 1/4 tsp. each of ground black pepper, red pepper flakes, and cumin.

5. Mix until all ingredients are well-acquainted.

6. Spoon mixture over the Tilapia fillets. Be sure to dump any extra juices over the whole business as well – we don’t waste here.

7. Pop the fish in the oven and bake for about 15 minutes. Tilapia is fast, fresh, and easy. (At least, that’s her reputation. Har har har.)

While the Tilapia is cooking…

Zucchini Instructions

(Yes, both of my first recipes on here include zucchini. No I’m not embarrassed. Not that much. What? I like zucchini.)

1. Melt 1 Tbsp. coconut oil in a saute pan over medium-low heat.

2. Slice up the zucchini. If you’re feeling fancy, do it diagonally. (I could not be bothered with fanciness tonight when I made the meal shown in the picture above.)

3. Place zucchini in pan with melted coconut oil, add 1 tsp. sea salt, 1/4 tsp. ground black pepper and 1/4 tsp. coriander.

4. Do some stirring.

5. Cook the zucchini until just slightly transparent. Don’t let it get mushy, because heaven knows nobody likes mushy zucchini. However, if one or two pieces get a little mushy in the sauteing process (like that top one in my photo), don’t stress out. No one will judge you.

Serve these two dishes together – the flavors compliment each other really well.

Or serve separately.

Experiment – it’s the best part of cooking!