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.
4 tilapia filet, boneless and skinless
For the marinade:
1 tsp chili powder
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/4 tsp cumin powder
2 tsp olive oil
2 tsp vinegar
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. Drizzle some olive oil over it, and bake in a preheated oven at 350 degree F for 20 minutes. Let it rest for about 10 minutes before it is served.
I have served it with cauliflower rice ( recipe here ) and salad. Enjoy!