Sautéed Tilapia and Brussels Sprouts a la Jane
Back to Jacques this week! I love his recipes, they’re simple but always delicious. I had this whole meal ready in less than half an hour!
A few notes on the garnish part of the tilapia recipe, he really just meant it to be a garnish, but I went ahead and chopped up 8 oz. of mushrooms, used a whole can of Cannellini beans, and just made it a side. I thought I had scallions but didn’t, so I used a whole shallot instead and added in some chopped parsley for the color the scallions would have added. Definitely yummy! Part of the fun of cooking for me is improvising. Obviously it would be ideal to have what you need, but it’s a pretty handy skill to be able to think on your feet, more than just in the kitchen, too.
For the Brussels Sprouts, I used the recipe my friend Jane made last week, and they were so tasty she ate the leftovers for breakfast lol! Just trim the ends and clear off the first layer or two of leaves, slice in half, and spread on a sheet pan (foil lined of course, who does dishes??). Drizzle with olive oil, add S&P, garlic powder, and smoked paprika, then roast in the oven for about 25 minutes at 400, stir every few minutes until your desired level of roasted, adding more oil if necessary. Full disclosure, I got these a little bit “extra crispy” but they were still really good. Pobody’s nerfect! (Bonus points if you know that reference!) Hope everyone has a great week and cooks something delicious!
Cheers! ~ Jen
