There’s Nothing Fishy About This Delightfully Easy One-Pan Meal!

I don’t think that I eat enough fish in my diet. I don’t think very many of us do. So that started me wondering why, exactly, this might be.

Because I really like fish. The only time I was ever served a fish dish that I didn’t care for, it had been paired with tomatoes, of all things. Don’t do that to an innocent fish! That is just as bad as serving it with a side of cheese – yuck!

So barring having been traumatized by unusual fish combinations, why don’t we eat more fish? There are two seafood restaurants in the town where I live, and they are always packed to the gills with customers. On a weekend night, don’t even try to walk in without a reservation! So it is obvious that plenty of us enjoy eating various types of fish.

Then it hit me! We don’t eat more fish for two reasons:  we think it is too hard to cook and we don’t have very many recipes to use to guide us in preparing tasty meals. But, as is often the case when we make assumptions, we are wrong on both counts. So I was thrilled when Chung-Ah posted this easy, one-pan recipe for baked fish.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  If you don’t want to use tilapia, you can use this recipe with any other white fish, such as cod, haddock, grouper, pollock, flounder, snapper, white sea bass and even rockfish.

Recipe and image courtesy of Chung-Ah at Damn Delicious