Tonight’s Dinner ::: Lemon Garlic Tilapia & Brown Butter Brussels Sprouts

Brussels sprouts were thankfully not one of the vegetables the Whitmers had to stay at the table to finish while growing up and somehow I never had them until a few years ago. I was never a fan until more recently when I started cooking and I began experimenting.

When I cook week night dinners I always try to make a meat and a green (avoiding rice, pasta, potatoes when possible). Fish and veggies are often on the menu and this Lemon Garlic Tilapia & brown Butter Brussels Sprouts is an easy fish meal with a green side.

I promise you will be pleasantly surprised by the Brussels sprouts- these are to die for!

If you ever find yourself in Boulder, Colorado a restaurant called Foolish Craig’s has the most insane and addicting fried sweet soy Brussels sprouts leaves you will ever taste. If my Brussels sprout recipe doesn’t convert you those will.

{did you have any idea this is what they look like growing!?}

::: Lemon Garlic Tilapia & Brown Butter Brussel Sprouts :::

Brown Butter Brussels Sprouts serves 4

  • 1 lb Brussel sprouts cleaned and halved
  • 8-10 cipollini onions or 1/2 an onion chopped {optional}
  • 3 tbsp unsalted butter
  • 2 bay leaves
  • 2 cups chicken broth (this is best used as needed)
  • salt and pepper to taste

Saute the butter on medium heat until it starts to foam and brown a bit. {This is where you sauté the onions for 2-3 minute if you are adding them.} Add the halved brussels sprouts and sauté until they begin to brown on the cut side. Salt and pepper to taste. Add one cup chicken broth and the bay leaves and allow to simmer 10 minutes. Add the rest of the broth if needed as the liquid evaporates.

Lemon Garlic Tilapia serves 4

  • 4 large pieces of tilapia (serves 4)
  • 2 tbsp butter (melted)
  • 4 cloves fresh minced garlic
  • 2 tbsp chopped parsley
  • 1/2 tsp sea salt
  • 1/4 tsp pepper or to taste
  • Whole lemon (1/2 cut into rounds for decoration, 1/2 squeezed for the juice)

Pre-heat the oven to 375°. Rinse the fish and paper towel dry then place in a tin-foil lined pan or nonstick pan. Combine the butter, garlic, parsley, salt, pepper, and lemon juice in a bowl. Rub the mixture over the top and bottom of the fish. Lay the leftover round slices of lemon overtop of the fish. Overall cook time is 10-13 minutes. Bake for 6-8 minutes depending on the thickness of your fish then broil for 4-5 minutes. The fish should look white and flake easily with the touch of a fork.

A great bottle of white wine pairs perfectly with this meal. My favorite is San Angelo Pinot Grigio a lucky find at Publix. Going grab another glass now actually…

::: keelymarie :::

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