Dinner Recap (Oh It Was Lovely) + Recipes

Ian and I have been watching what we eat recently.  You know, that whole getting-married-in-TEN-days thing. 

Ian likes to make me laugh by telling me how worried he is about fitting in his wedding dress.  HA!  I will say, I've ended up with the funniest person I've ever met.  That's the honest truth. 

Normally for dinner we have one protein and two veggies.  No starches unless it is in liquid form in our glass.  :)  The other night I made a pretty good meal for us, if I do say so myself.

Tilapia in Lemon Caper Broth with

Roasted Balsamic Brussel Sprouts

Tilapia in Lemon Caper Broth:

2 tilapia filets

all purpose flour

olive oil

2 cups vegetable broth

1 lemon

2 Tbsp. capers

fresh basil, for garnish

Start by salt & peppering both sides of your washed filets of tilapia.  Shake some all purpose flour over a dinner plate and coat each side of the fish filets in flour.  Heat olive oil in a saute pan on medium high, and brown fish on both sides.  When flaky and cooked through, transfer fish to a plate and cover with foil to keep warm.  Add 2 cups vegetable broth to your saute pan and scrape up browned bits.  Add juice from one lemon and capers.  Let heat through.  Transfer each filet of fish to a bowl and ladle the lemon caper broth over the filets.  Garnish with a few fresh basil leaves.

Roasted Balsamic Brussel Sprouts:

brussel sprouts, rinsed and halved

olive oil

salt & pepper

herbes de provence

balsamic vinegar

Preheat over to 400 degrees.  Place your halved brussel sprouts on a baking sheet.  Drizzle liberally with olive oil and then sprinkly with salt, pepper, and herbes de provence (or any other desired seasoning).  Toss to coat.  Before roasting in the oven, give a good shake of balsamic vinegar over the baking sheet.  Toss again and roast for approximately 20-25 minutes.

And my starch of choice.

Bon appetit!  (And do you spy my awesome new Vietri plates and bowls aaaaaand my Edge wine glasses from C&B? ... I am in LOVE)