It’s a complete meal…
Curry Fennel Tilapia
Broccolini
Couscous
Sautee’d Mushrooms
Ingredients
-Tilapia
-Broccolini
-1 small container of sliced mushrooms
-Seasonings: garlic powder, chili
powder, yellow curry, fennel seed, black pepper
-Marsala wine
-Spray butter
-Nutritional yeast
Let the prepping begin:
Pre-heat oven to 350. Place 1-3 Tilapia in a baking dish. Spray one side of your Tilapia with butter and
season with pepper, garlic powder and chili powder. Turn the fish over, spray with butter and
season with garlic powder, curry and fennel seed. Place in oven and cook until fish is
flaky. About 20ish minutes.
Steam a basket full of broccolini,
using water.
In a skillet, pour ½ cup of water in
a your skillet. Pour container of
mushrooms in and season with garlic powder.
Cook until your mushrooms start to become soft and pour 2 tablespoons of
Marsala wine over your mushrooms. Let
cook for a few more minutes, remove from stove and drain juices.
For your couscous, you can either buy
it in bulk or in a pre-packaged box.
Follow the cooking directions on the box. I use extra virgin olive oil because it is
lighter in flavor and better for you!
Once everything is cooked, it’s time
to measure your portions and place on your lunch or dinner plate. I typically measure about 3 oz of Talapia,
4-5 broccolini spears, 1/3 cup couscous and top with 1/3 cup mushrooms. I sprinkle nutritional yeast on top of the
broccolini and couscous/mushrooms. Place
all your extra food in containers and store in your fridge for another meal OR
serve it up for the whole family to enjoy!
Absolutely sinful tasting…
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