Falafel-breaded Tilapia

Last night’s dinner was easy-breezy and oh so tasty.   Best of all, it contained things sitting in my cupboard and freezer, which meant  no decision making time wasted.

The menu:

Pan-fried falafel breaded tilapia
Pesto mashed potatoes
Lemony edamame with broccoli
Cheesy peppered crescent rolls

The process for last night’s meal is as follows.  Note: this took a great deal of brain power to recall all of this from last night, but here goes.

1. Preheat oven to 375.  Thaw 4 fillets of Tilapia in cold water.  I love buying fish fillets frozen in individual packets – it’s more packaging than I like but easy for thawing.

2. Prep the potatoes.  Peel and dice into 1 inch cubes.  Place in a steamer and steam on high heat for about 10 minutes or until soft.  I have found a steamer works better than boiling – it is quick, simple, and there is no risk of boiling over.  

3. Prep the crescent rolls.  Sprinkle cheese and fresh ground pepper inside before rolling triangles.  I used Rice Shreds in cheddar flavor.  These are one of the better cheese substitutes out there – they are pre-shredded, melt perfectly, and have a nice taste. 

4. Place frozen edamame beans and broccoli into pan with water.  Bring to boil, reduce heat and simmer until ready to serve.  Bake crescent rolls 11 minutes or until golden.

5.  Preheat a large frying pan with about 1/4 inch of cooking oil over medium heat.

6.  Mix up 1 egg and a splash of Silk unsweetened almond milk in a bowl and whisk until well combined. Pour half of the falafel mix into another bowl.


7.  Soak fish fillets in the egg mixture.  Cover it in falafel mixture, coating both sides well.

8. Fry the fish about 2 minutes on each side or until easily flaked. Place on an oven-safe plate or dish and place in oven to keep warm. 
9. Drain potatoes and mash with almond milk.  Add 1-2 large tablespoons of pesto.
10. Drain edamame and broccoli.  Stir in dash of lemon juice for flavor.  
Serve warm.  Guaranteed results below.

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