Not every dinner around here is Pan Seared Cod with Mexican Quinoa  or Grilled Chicken with Rosemary Mushroom Gravy .  Most nights we have some version of chicken/fish with a veggie and salad and sometimes rice or potatoes.  Sometimes it’s pasta with a little butter and freshly grated Parmesan cheese.  Or maybe it’s eggs and toast (breakfast for dinner).  But a lean meat, veggie, and carb is  just my easy, busy-weeknight formula.  It’s not always greeted with “yay!” from the kids, but that’s life, you know?


I typically don’t blog these kinds of dinners because they are pretty boring.  But I’ve told you before that I want to encourage you and share my reality.   So here’s my go-to.  A simple Lemon Tilapia, steamed broccoli, and a quick salad with fresh lemon and salt and pepper (I often forego oil or a dressing when the greens are really fresh). When you have quality ingredients (I get my produce from my Farmbox), you don’t need to get fancy or complicated for it to taste great.  I added some frozen french fries for the kids (confession time!!).


Lemon Tilapia

serves 4


4 tilapia filets (any white fish will work)

about 2 teaspoons extra virgin olive oil

2 teaspoons salt

1 teaspoon pepper

juice of half a lemon

1/2 tablespoon butter


Sprinkle salt and pepper on dry tilapia fillets.  Heat nonstick pan over high heat and add olive oil.  Cook fish until brown on one side (2-3 minutes), flip, and cook for a minute or so more.  Turn off heat, add 1/2 tablespoon of salted butter and the juice of a lemon to the skillet and allow the butter to melt around the fish.