Crusty Fish Fillets

I learned about this recipe a couple of years ago and it has been one of my go-to recipes when I have fresh fish to prepare since that time.

Most recently, I had Tilapia and it works great.

Wheat Germ is readily available in the supermarket.  I had to buy some the first time I made this because it wasn't something I had stocked in my pantry.  I would recommend that when you toast it in the oven, watch it very closely so it doesn't burn.  I've had to toss burned wheat germ and start over on occasion when I was busy and wasn't paying close attention.  Another tip is once you open the wheat germ, keep it in the refrigerator.  It will get funky after a while, so avoid that and extend the shelf life by putting it in the fridge.

Crusty Fish Fillets

Ingredients:

4 4-oz. fillets, such as catfish or flounder or Tilapia
1/4 cup toasted wheat germ
2 Tablespoons finely chopped pecans
1 Tablespoon finely chopped fresh parsley
1 minced garlic clove
1/4 teaspoon salt
1/8 teeaspoon cayenne pepper

Directions:

1. Preheat oven to 425 degrees F.
2. Toast the wheat germ in a foil lined pan in the oven, watching closely to avoid burning.
3. In a pie pan, combine all ingredients except the fish.
4. Dredge the fish fillets in the mixture.
5. Bake on a lightly oiled baking sheet for 15 minutes or until opaque in the center.
6. Serve with lemon wedges.

I flip the fish over after 10 minutes.

Toasted Wheat Germ and Spices

Ready for Baking

Hot from the Oven

Steamed Broccoli

Here is my quick and easy way to steam broccoli. 

I cut up the amount I want to eat.  Wrap it in a paper towel.  Run it under the cold water and wet the toweling.  Place it on a plate and microwave in high for 2 minutes.

Remove it from the microwave, tear it open (be careful because you can get burned from the steam), remove the toweling, season and serve.  You retain all the lovely nutrients , beautiful color and have absolutely no mess to clean up!

Enjoy!