Baked tilapia, cauliflower rice and salad

Breakfast these days is usually oatmeal, cereal or a smoothie, so we end up having brunch everyday since the lockdown has kept us indoors. It works out well for the whole family. Kids get an early lunch break from online school and so does hubby. I prefer marinating seafood or meat when I get it from the store, over the weekend. Storing them in portion size ziplocs makes it a breeze to cook on weekdays. Serves 4Ingredients:4 tilapia filet, boneless and skinlessFor the marinade:1 tsp chili powder1 tsp ginger garlic paste1/2 tsp turmeric powder1/2 tsp pepper powder1/4 tsp cumin powder2 tsp olive oil2 tsp vinegarDirections:Place the filet out on a plate and let them come to room temperature. Pat them dry on both sides, set aside. Mix the marinating ingredients together to form a paste. If its too thick, you can add some more oil. Massage the paste on the filet and marinate for about twenty minutes, overnight or even freeze, until ready to use. Place them on a greased baking sheet. Drizzl…

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