Mexican Halibut for Taco Tuesday!

I think by now we all know how much I love a flakey white fish. I use halibut most often because it’s easily available at my local grocery store, AND it’s low fat/very high in protein. That’s what I’m talkin abouttttt.

It’s taco Tuesday, but when you’re cutting carbs it really can put a damper on taco night because you can’t eat taco shells or tortillas. Whomp whomp… OR is it?? In strolls the lettuce wrap. I’m sure you’re thinking “umm, not the same thing Brittany.” I know, and I feel your pain. However, would you rather have an altered taco or no taco at all? I’m hoping it’s the latter! But, if it’s the former, you can still enjoy this fish on Tuesday and every other day of the week because it’s damn delicious with this avocado salsa.

I always start by prepping the “salsa” so that it can chill in the fridge, and the ingredients can start to meld together. Salsa… pico? Call it whatever tickles your fancy 🙂

For the salsa/pico:

  • 1 large, ripe avocado
  • 1/2 roma tomato or 4-6 cherry tomatoes
  • 1/4 c. diced onion
  • 1 small jalapeno
  • 1 handful cilantro
  • juice from 1 lime
  • salt & pepper to taste

Dice/chop all of the vegetable ingredients, and toss together in a bowl. Add lime juice, salt & pepper and toss again. Set aside in refrigerator.

Heat 1 tbsp olive oil in a small/medium skillet.Take your thawed halibut filets and pay them dry. Season both sides with salt & pepper. Cook the fish for 3-4 minutes on each side depending on how done you like it.

Either flake the fish apart with a fork, fill your “taco shell” with the fish & top with the salsa (feel free to add whatever other toppings you like!), or you can also just plate the fish & top with the salsa. I like to serve mine with a side of black beans when I do that.

Who else loves taco Tuesday?!

 

Simple marinated blackened tuna steaks

How is it already Monday again?? I wasn’t ready for it, but the universe didn’t ask me what I wanted so here we are! On the bright side, I like to think it was a good weekend if it passed by so quickly. A boring weekend would drag by right? Anyway, this super easy marinated tuna steak is perfect for Monday nights because it cooks in under 30 minutes, and is really yummy. Obvs.

I always like to think on Sunday night about what I’ll make for Monday dinner because it seems like by the time it’s 5pm the last thing you want to commit your brain to is more work in the kitchen. The other plus to this is that you can put whatever meat/seafood you plan to cook in the fridge overnight to thaw. This is by far the safest way to defrost meat because it won’t go above the 41 degree (F) threshold where food poisoning starts to lurk about. Another added bonus is that you can pre-prep your side. I like to have some long grain brown rice by Simple Truth which takes about 45 minutes to make. When I prep the day before, I just take it off the burner when there’s still a little bit of the water left in the pan, and store in the fridge over night. The extra water helps to keep the rice from drying out. Then I just cook up an easy veggie, and I’ve got a simple, balanced and delicious dinner in under 30 minutes. What a DREAM!

 

Ingredients:

  • Yellow fin tuna steak (4-6 oz)
  • 2 tbsp blackened seasoning
  • 1 tbsp olive oil
  • 1/4 c. low sodium soy sauce
  • 1 tbsp Cholula chili lime sauce (for a little added kick)
  • juice from 1/2 a lemon

Please the tuna and remaining ingredients except for the blackened seasoning in a zip lock bag, shake to combine, and let marinate in the refrigerator for a minimum of 10 minutes or up to 8 hours. The longer it marinates, the stronger the flavor! Heat a small to medium sized skillet over medium to medium high heat. With my glass top oven, I find the perfect temp to actually be in between those two settings. When the skillet is heated (about 2-3 minutes) use 1 tbsp of the blackened seasoning on each side of the tuna steak, pat to settle, and add to the skillet. Cook the tuna for about 4-6 minutes on each side, sticking to the longer end if you like your tuna well done. I prefer mine just cooked with a little color to it so I usually do 4 minutes per side. After it’s cooked on the other side of the appropriate amount of time, just plate your dish with your sides and you’re ready to go! How freakin easy is THAT?

I paired mine with a simple kale Caesar and 1/4 cup of brown rice 🙂

What’s your favorite Monday night meal?

 

Cheesy Baked Meatballs with Rose Sauce

I love those meatballs a lot because… cheese. I don’t really do a lot of dairy (take a calcium supplement, don’t worry!), but my one and only dairy weakness is cheese. Who can say no to cheese?! It’s so hard. SO HARD. Cheese is life. Amirite?

I made these meatballs for a little dinner party I hosted for some friends (if you’re reading this, NOLA2k18). One of the greatest things about this meatball mixture is that you can freeze whatever you don’t use. I cooked for 5, and had not only cooked meatballs but also a full serving for 2 of the mixture leftover that went in to my freezer for a rainy day. The cooked meatballs can be thawed in the fridge overnight, and then you heat them up in the oven on 350 for 20 minutes. With the mixture, also defrost overnight in the fridge, and then just ball up and cook per the instructions below when you’re ready!

Typically my recipes are of the quick and easy under-30-minutes kind, but special people call for special circumstances. Put on your comfy shoes and clothes when you head to the kitchen to start this journey. Prep time is approximately 30 minutes, and cook time is 1 hour.

Ingredients: 

  • 2 lbs ground beef (I use 94/6) OR you can mix up meats for a different flavor (beef/pork/etc)
  • 6 tbsp or 1 head of minced garlic
  • 2 c. Italian bread crumbs
  • 1 c. milk (or milk substitute)
  • 1 c. shredded Asiago cheese
  • 1 c. shredded Parmesan cheese
  • 1 1/2 c. shredded Mozzarella
  • 1/2 c. fresh parsley
  • 4 large eggs
  • 1 jar marinara sauce
  • 1 jar Alfredo sauce
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp sage
  • Salt & pepper to taste
  • Olive oil for drizzling

Preheat the over to 400 degrees F. Line 2 oven safe dishes with foil (you need 2 unless you cut the recipe in half to make less meatballs) and spray with a light cooking spray (to prevent the meatballs from sticking… trust me, they will).

In a small to medium sized mixing bowl, mix the breadcrumbs with the milk and set to the side. It should look like this when it’s blended well enough:

In a large mixing bowl mix the ground meat(s), garlic and breadcrumb mixture. Once well combined, add the Asiago & half of the Parmesan cheese, 3/4 of the parsley, eggs and salt & pepper. Mix by hand until combined. Using a cookie scoop or a tablespoon form the meatballs and place in rows in the prepared oven dishes. Bake the meatballs for 20 minutes, remove from the oven and lower the temperature to 375. In another medium sized mixing bowl, whisk together half of the marinara sauce with the whole jar of afredo sauce to make a rose sauce.

Take all of the meatballs out of the dishes and set aside on a plate. Remove the foil, and pour just enough of the rose sauce to cover the bottom of the dish. Line the meatballs back up in rows, and pour the remaining rose sauce over to cover. Top with the mozzarella and remaining Parmesan cheeses. Drizzle olive oil over the top of the cheese very lightly. You want just enough so that your Italian seasonings have something to stick to. Sprinkle oregano, sage and thyme over the olive oil drizzle. Cover the dishes with foil and bake for another 20 minutes. Remove the foil and bake for another 20.

If desired, broil for 5 minutes after you bake sans foil for 20 minutes to create a crispy cheese top. Sprinkle remaining parsley over the top and serve!

A lot of time and effort goes in to these meatballs, but they are worth the work. I promise 🙂

What are your favorite dishes to make for friends?

Xo, B

Spicy shrimp with cauliflower mash for the win

First of all, it is not lost on me that I accidentally plated this in the she of a heart because it is by far one of my favorite meals to make and eat. It’s suuuuper easy (30 mins, duh!!), and also very delish. There’s something about the spice from the shrimp that pairs so well with the cauliflower mash.

Also, can we just take a moment to praise cauliflower? Who.knew. that it could but such a tasty substitute for so many things including mashed potatoes. Being a southern girl, I LOVE my mashed potatoes, but… carbs. So they have to be reserved for special occasions for the most part.

This dish gives me some New Orleans cajun vibes which makes me love it even more. If you’ve never been to Nola, the food is amazing. The city is known for it’s party culture, but the cuisine there is to die for. Because I am a foodie it’s one of my favorite US Cities to visit! I would try to recommend a few restaurants to you, but I really can’t limit it down to that small of a list.

A few tips for making this meal: 1) buy a head of cauliflower vs the pre-cut version sold in bags for boxes. It’s typically 75% cheaper, and you can easily use the whole head. 2) make sure you buy kale greens, and NOT baby kale. I know that probably seems menial, but you need the crispy crunch you get from sautéed kale greens to help this dish reach it’s full potential. Now for the recipe…

Ingredients:

  • 1/4 lb peeled and deveined shrimp
  • 1 c. kale greens
  • 1 c. cauliflower
  • 2 tbsp minced garlic
  • juice from 1/4 fresh lemon
  • 1 tbsp butter (I use Earth Balance olive oil butter because it’s got lower sodium)
  • 2 tbsp sour cream (buy based on dairy/dietary preference)
  • 1/4 c milk (whatever your preference)
  • 1/2 tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp chili powder (use half if you’re not that in to super spicy and just want a tiny kick)
  • 2 tbsp EVOO
  • salt and pepper to taste

Place the shrimp in a ziplock bag (be SURE it is a zipper seal and not a slide close seal or you’ll end up with a mess). Add in 1 tbsp of EVOO, cayenne pepper, paprika, and chili powder. Shake to cover the shrimp and set aside.

Using a large sauce pan bring 2 cups of water to a boil then add the cauliflower. This part is very tricky because you need the cauliflower to be soft enough to mash, yet not so soft that it turns to complete mush. The boil time that I’ve found works best is anywhere between 8-10 minutes. The way I test it is to stick it with a fork. If you can get the fork through the stem without force then it’s ready. If the cauliflower is sliding off the fork immediately when you stab it then it’s overdone. I know right, who knew there was an art to the perfectly blanched cauliflower for making faux mash. Drain the water from the sauce pan, and put the cooked cauliflower on a cutting board to remove and toss the stems (if you keep them in, you’ll get lumpy mash so if that’s your thing then carry on my friend!). Put the cauli either back in the saucepan or into a mixing bowl. I prefer the mixing bowl so I don’t have to worry about scratching up my saucepan.

Heat one tbsp of EVOO in a small skillet (or large if you’ve multiplied the recipe to feed more people) on medium to medium-high heat (my glass cooktop cooks like a hot tamale so I go for medium so the shrimp don’t end up burned and undercooked). Once the oil is hot, dump the shrimp from the bag in to the skillet. The shrimp will need to cook for 2-3 minutes per side. While the shrimp is cooking mash up the cauliflower, and then add in the butter, sour cream, milk and garlic. Whip to desired consistency.

Once the shrimp is done I will typically plate it atop the cauliflower mash. Wipe out the skillet used for the shrimp and toss in the other tbsp of EVOO. It should heat almost instantly because the skillet will still be hot. Add the kale, garlic and lemon juice. Toss for 1-2 minutes until the kale starts to wilt slightly and then plate with the shrimp & mash.

I know that is a LOT of detail, but I promise you this meal is ready in 30 minutes or less. As usual the recipe is set for one so that you can easily multiply for a crowd.

What are YOUR favorite restaurants in New Orleans? I’m heading back in a few months and am up for trying a new spot.

Xoxo, B

Broccoli Tot Treats

I love broccoli. I love tator tots. I love cheese. It’s very hard not to eat ALL of these as soon as I take them out of the oven. Even better, they’re baby approved! Sorry that I don’t have a fun story to tell about these. I typically like to chat it up, but the truth is I was looking for a way to use up a pound of broccoli that I forgot I bought and let live at the back of my fridge until it was almost too late, and thus the broccoli tots were born.

Ingredients:

  • 2 c broccoli
  • 1 c. italian bread crumbs
  • 1 c. shredded cheddar
  • 1 large eggs
  • 1/2 c. milk (whatever your personal preference is)
  • salt and pepper to taste

Mix the bread crumbs in the milk together in a small bowl and set aside. Blanch the broccoli in a pot of boiling water for 1-2 minutes. You’ll want it soft enough so that it chops up easily, but not so soft that it just mushes. Basically, if you can stab aa piece with a fork easily and it doesn’t slide off you’re good to (little trick of mine). Once the broccoli is ready, do a coarse chop and remove any big stems. Put the broccoli in a large bowl and add the cheese, breadcrumb mixture, eggs, salt and pepper. Fold everything together using a spoon or your hands, and then use a cookie scoop or a tablespoon to measure out the amount for each tot. Form them using your hands, and line on a lightly greased cookie sheet. Bake for 20 minutes, and you’re ready to party. They will keep well in the fridge for 3-4 days… if you can stay away that long 🙂

 

Xoxo, B

Shrimp Superfood Salad

Ya’ll, I love to re-create super yummy meals I find at restaurants, and that is exactly how this salad was born. Typically I’m not one to order a salad when I go out for dinner because when I’m at a restaurant it’s a treat and I want to indulge in something I wouldn’t typically eat at home. However, for some reason this salad caught my eye, and now I make it at home as a light summer dinner. Truth be told, the radishes weren’t in the original salad, and I have no idea how they made it in to mine. Not complainingggg! As usual, you know it takes 30 minutes or less! #priorities

Ingredients: 

  • 1 cup of kale, chopped
  • 1/4 c. brown rice
  • 1/2 c. cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 3-4 radishes, sliced
  • 1/4 c. sliced red onion
  • 1/2 small avocado
  • 6 oz shrimp, grilled
  • 1 1/2 oz. vinegarette salad dressing (I use Girard’s Light Champagne, but it’s very high in sodium so it’s also a treat just for this salad)

Layer the brown rice and then the kale in the bowl. Top with all vegetables and grilled shrimp. Enjoy!

What are your favorite salads to make at home?

Food is fuel… and so much more!

In light of my post this morning regarding mental health, I thought I’d share a little about some of the things I eat on a regular basis, and what their benefits are. We see and hear so much about how food is fuel and it’s important to fuel your body with the best nutrients to maintain your health. What we don’t see as much of is how you can also fuel your mind with certain foods. Eating a diet rich in antioxidants is good for fueling your mind, improving your hormonal balance, and increasing your brain power.

If you’re anything like me a year ago, you might be thinking “antioxidants? like for your skin?” Or maybe that was just me? I grew up at the lake so taking care of my skin has been a high priority in recent years because I’ve got sun damage (!!). Now I’m #sunscreentilidie

Aaaanywayyyy, some of the main antioxidants that are super easy to incorporate (plus examples!) in to your diet are:

  • Vitamin A (carrots, kale, spinach, sweet potatoes, berries, eggs)
  • Vitamin C (oranges, kiwi, strawberries, green peppers, papaya, Brussels sprouts, broccoli)
  • Vitamin E (almonds, spinach, kale, avocado
  • Beta-carotene (carrots, sweet potatoes, kale, spinach, squash)
  • Magnesium (eggs, greens, nuts, avocado
  • Selenium (halibut, turkey, free-range chicken, eggs, grass-fed beef)
  • Melatonin (tart cherries, asparagus, broccoli, brown rice)

As you can see from the list, it truly is easy to eat for your body and mind at the same time. There are also a couple of other things you can look for such as omega-3 fatty acids (wild salmon, flaxseed, chia seeds) which has been shown to support memory loss and depression; tryptophan (turkey) which releases serotonin in to the body that helps support calmness (the reason you’re probably relaxed after that thanksgiving dinner!), and last a lesser known antioxidant, carcumin found in ginger and turmeric which help boost mood and decrease feelings of anxiety and depression. Rumor has it you can also use turmeric to bleach your teeth! If anyone has tried that let me know 🙂

I am not a doctor nor am I certified to say for sure what benefits you’ll see from consuming the above, but based on studies and my own experience I have seen a significant difference in my own mental health.

Is there anything you do daily to support your own mental health that you’d like to share?

Cilantro lime zoodle shrimp scampi

Hello hello! It’s Friday eve, and I am ready for the weekend so I can watch the royal wedding. Yes, I am one of those people. No, I’m not getting up at 4am to watch. Bless the person who invested the DVR #canigetanamen ? I’m also ready to spend some time poolside! Summer-nature is rearing her hot head at us nice and early this year so if I have to be outside any time from now until Halloween let’s just hope it’s at the pool.

Speaking of the pool, did anyone say summer body? They always say that summer bodies are made in the winter, and I honestly have never been able to get on that train because during the holidays I just completely black out, and eat all of the things. ALL OF THEM. So after it’s all over with, I have to give myself quite the shock when I go back to my high protein, low carb diet. I personally eat a low carb diet because my body is a sweet little helpful angel, and doesn’t necessarily love it when I eat starchy carbs (aka pasta). I do still eat it on occasion, but as a treat when I’m out to dinner or if I’m cooking for friends on a Saturday.

I learned from a friend last night (thanks for the knowledge Whit!) about the woman who invested zoodles, Ali Maffucci, and her food blog Inspiralized that started it all. WHAT A GENIUS. I bow down to you Ali because not only did you change your life, you changed mine. When I first started seeing recipes online substituting vegetables for pasta I was so excited. I went to the store, bought a zucchini, and went to work with my paring knife when I got home. RIP zucchini. I’m just glad I still have my thumb. So after that I thought “this is for the birds” and moved on with my life. Not long after I heard from a coworker that you could purchase a kitchen contraption to make the zoodles for you, and I was back on the train to zoodle town.

This particular recipe is one of my favorite for summer. It’s a lot lighter than a regular scampi because it uses WAY less better, and the lime juice really gives it a “summer kick” as I like to say.

 

Ingredients:

  • 4 oz jumbo shrimp
  • 1 medium zucchini
  • 1/2 large lime
  • 1/2 c. cilantro (loosely chopped or minced depending on preference)
  • 1 1/2 tbsp lightly salted butter
  • 1 tbsp minced garlic
  • 1 tsp red pepper
  • 2 tbsp EVOO
  • Salt and pepper to taste

Heat 1 tbsp of the EVOO in a skillet on medium high. Twist the zucchini in to zoodles, add to the skillet and top with the cilantro. Salt & pepper to taste. Pat the shrimp dry, salt and pepper to taste. Once the zoodles become soft, transfer to a plate and wipe out the skillet. Add the second tablespoon of EVOO to the skillet, and once heated add the shrimp cooking for 2 minutes on each side. Once you turn the shrimp over, squeeze once quarter of the lime juice over the shrimp. Top the zoodles with the shrimp, and wipe out the skillet again. Add the butter, garlic and red pepper in to the skillet, stirring constantly while the butter melts and the garlic cooks. When the butter is half melted, squeeze in the 2nd quarter of the lime juice. Top the shrimp and zoodles with the scampi sauce and get to eating!

This one took me ONLY 15 minutes include prep time. You really can’t beat that!

What’s your favorite zoodle recipe?

Pan Seared Halibut with Dijon Tomato Sauce

I am BACK! It’s been a while, and I cannot tell you how happy I am to be back in the kitchen. I went on a belated birthday trip to LA with my travel buds Jordan and Caroline, and when I returned home I was welcomed with a broken refrigerator/freezer full of spoiled food. However, it is fixed now, and I’m back in action 🙂

The first thing I will tell you about this recipe is that if you do not like dijon mustard then this may not be for you. I happen to love it. I will take dijon mustard over yellow mustard any day. One of my favorite sweater weather recipes is a dijon crusted fried chicken. Just thinking about it makes me want to skip past summer!

The dish is ready in under 30 minutes (because you know I never like to spend longer than that cooking for 1!) so it’s perfect if you’re super tired or getting in late from work. OR if you’re just a teensy bit lazy like me.

Ingredients:

  • 1 tbsp butter
  • 2 tbsp EVOO
  • 1 tbsp Dijon mustard
  • 1 tbsp minced garlic
  • 1 tbsp capers (aka flavor bombs!)
  • 1 diced Roma tomato
  • 1 tsp tarragon season
  • 1 tsp parsley
  • 1/2 tsp red pepper flakes (or more if you like it spicy)
  • salt and pepper to taste

Dice up the tomato and set aside. Heat one tbsp of the EVOO on medium to medium high heat. I’ve got a glass top stove so medium for me is like medium high. Salt and pepper the fish, and then cook for 4 minutes on each side. While the fish is cooking, heat the other tbsp of EVOO and the olive oil on medium heat. Once melted, add the tomatoes and cook for 3-4 minutes, stirring frequently. After the tomatoes have cooked add in the garlic, Dijon and capers. Reduce the heat and stir the sauce for 1-2 minutes. Add in the tarragon, parsley, red pepper and salt/pepper for taste. Spoon the sauce over the fish, and you’re ready to go! I like to do a sautéed lemon garlic kale as a side for mine. What side dish would you serve?

I love to cook and eat fish during the summers. What are your favorite fish dishes?

Xoxo, B

It’s Greek night.. opa!

So in full truth, my typical Greek palate only extends as far as the Greek salad (and I LOVE Greek salads) because after visiting Greece and experiencing how fresh and flavorful everything was there I just know it won’t be the same if I attempt to recreate here in the US.

If you have never been to Greece I highly recommend. Not only is the food amazing which, let’s be honest that’s what I’m always here for, but the views out on the islands are beautiful beyond imagination. I went to Mykonos and Santorini, and had the time of my life. Mykonos is such a vibrant place with something for everyone. We stayed at Hotel Petasos Beach Resort which is a little off the beaten path but still had easy access to the free bus down to Mykonos town. View from the pool below… take me back!

If you’re in Mykonos during the summer months you HAVE to go to Uno Con Carne. It’s a steak and oyster bar so not really where you would go for an authentic Greek dinner, BUT it’s honestly one of the.most.beautiful restaurants I’ve ever seen in my life. I know that might sound silly, and I’m not even going to post a picture because much like the views in Santorini it won’t do it any justice. Even Google images can’t help. So if you’re intrigued enough to want to see, better get on SkyScanner now and look for your flight! 🙂

After Mykonos and a few nights of too much eating, drinking and dancing we needed a little R&R (I know what you’re thinking… rest and relaxation from the vacation… how is that possible?), and we were in luck because next up was Santorini. I’m not going to post a picture of the views because honestly a picture does it no justice. Santorini is such a beautiful place. For being a small little island it also offers so much to see and do. I’ll post my recommendations from my trip to Greece on the travel guides page, but I will give you this ONE picture from our first night out at dinner in Santorini. I honestly had a hard time eating my food because I was so mesmerized by the beauty of the lights!

So anyway, back to the purpose of this post. When I was in Santorini I purchased an oregano and garlic infused olive oil that I used on this fish. I know you’re probably thinking “What’ so special about that? Preeeeetty sure you can buy that here in the states somewhere.” Remember at the beginning when I mentioned how vibrant all of the flavors on literally everything was in Greece? This olive oil is no exception. Also, remember how I said that Greek salads are my jam? Guess what I served with this fish?? 😉

I love this Greek salad for two reason: 1) because it’s a Greek salad, but 2) because it’s served with a zucchini twist. It only takes about 10 minutes to make, and then you let it chill in the fridge while your fish is cooking.

 

For the fish, I chose to use SeaBass, but you can use any flakey, white fish. This is suuuper easy to make, and also FAST! You know I’m all about those tasty 30-minute meals 🙂

Ingredients:

Greek Salad:

  • 1 medium zucchini
  • 1/2 cucumber
  • 1/2 c. cherry or salad tomatoes, halved
  • 1/2 c. kalamata olives, halved
  • 1/2 c. banana pepper rings
  • 1/2 c. feta cheese
  • 3 tbsp EVOO
  • juice from 1 lemon
  • 1 tsp garlic powder
  • 1 tsp Greek all-purpose seasoning
  • salt
  • pepper to taste

Baked Fish:

  • 4-6 oz flakey white fish
  • 1 tbsp olive oil (you can always whisk in some garlic powder and oregano)
  • juice from 1/4 a lemon
  • 1 tbsp parsley
  • 1 tbsp parmesan cheese
  • salt & pepper to taste

You’ll need a zoodler unless you’ve got really mad peeling skills. Using the zoodler, twist the zucchini on the “large noodle” side. Sprinkle with salt and let sit while you make the rest of the salad. In a large bowl, mix together the cheese, tomatoes, olives, cucumber, and pepper rings. In a small bowl, whisk the olive oil, lemon juice, garlic powder and Greek seasoning. Pour over the vegetable mixture, stir and sprinkle with pepper to taste. Before adding the zucchini noodles, pat them dry with a paper towel, and then mix in to the large bowl. Set aside in refrigerator while you cook the fish.

Preheat the oven to 450 degrees. Put the fish in an oven safe glass dish, cover with the olive oil and season with salt and pepper. Cook for 10-15 minutes depending on the thickness of the fish (15 minutes for thickness closer to 1”). Remove from the oven, squeeze lemon juice over the fish and sprinkle with parsley. Bake for another 5 minutes. Remove and sprinkle with parmesan cheese.

Serving is for 1, so can easily be duplicated for multiple people.

Have you been to Greece? What were your favorite things or places? Comment below!

Xoxo, B