This week’s Lenten fish dish is a flavor-boosted version of one of my least favorite fish. I’ve always found tilapia bland and sometimes dry, but I guess that was the fault of the cooking method and not necessarily the fish itself. This baked tilapia has a yummy Parmesan topping which keeps the fish moist and flaky. I baked some frozen mixed veggies in a foil packet along with the fish to round out the meal:

Baked Tilapia + Veggies

It’s Lenten season, and I told myself I would try to do a fish series for any readers looking for ways to spice up their meatless existence. Plus, I need to eat more fish myself. It’s brain food after all! So, I’m going to try to have a new fish recipe up every week. First up, Honey-Balsamic Glazed Salmon:

Honey-Balsamic Glazed Salmon

Typically, I like my salmon pretty naked: simply seasoned and pan-seared in olive oil. But for something to spice up its rotation during the next 40 39 days, this glaze offers a nice change of pace.
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