Baked tilapia with collards and corn 7/30/22

Baked tilapia with collards and corn

Easy dinner tonight. John seasoned the fish with salt, garlic, paprika, and Old Bay then baked it in a 400F oven for 12 minutes. To make the collards and corn, first I sautéed sliced garlic until it was golden and then set it aside. Then I put the collard greens which had been stemmed, cut into a chiffonade, and then rinsed into a sprayed pan. I added a cup of frozen corn, a half teaspoon of butter, salt, a half teaspoon of apple cider vinegar, and a sprinkle of sugar. The chard has plenty of water clinging to it so none additional is needed but adjust with more water if your pan is drying out. Cook for about 8-10 minutes. Garnish the greens with the sautéed garlic.

A squeeze of lemon is all that is needed to finish the plate. I tried eating slowly and mindfully so that I could better judge when I was full. I still ate everything but I think it was more satisfying.

This entry was posted in American, Easy, Fish, Healthy tips, Methods, pescatarian, Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s