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Monday, February 18, 2013

Inspired by . . . easy dinners


I've mentioned Penzeys Spices here before. They make, hands down, the best spices ~ ever!

One of my favorite Penzeys blends is called Sunny Paris.  I [heart] Sunny Paris on my eggs. Scrambled, sunny side up, doesn't matter, I sprinkle it on! Delicious.

As with most blends, Sunny Paris is a great seasoning for an array of foods.

I'm always looking for ways to make fish more flavorful, so when I saw this recipe in the last Penzeys catalog, using my favorite blend, I knew it would be good.




Baked Tilapia with Sunny Paris

(submitted by Cathy Hubbard)

Prep. time: 5 minutes plus marinating time

Cooking time: 10-15 minutes

Serves: 4


4 tilapia fillets

4 TB olive oil

2 TB lemon juice (juice of one lemon)

1 cup panko breadcrumbs

2-3 tsp Sunny Paris seasoning


Combine the olive oil and lemon juice in a zip-top bag. Add the tilapia and slosh to coat. Let marinate in the refrigerator for 15-60 minutes.

Preheat oven to 425. In a wide, shallow bowl, combine the breadcrumbs and Sunny Paris. Remove the fish from the marinade and place in the bowl, coating both sides of the fish with breading. Place in a baking dish sprayed with non-stick cooking spray. Do not crowd the fillets. Bake at 425 for 10-15 minutes, until the crumbs start to brown on top and around the edges.


This dish turned out light and delicious!


Have a wonder-filled day!



PS If you're wondering, Sunny Paris is hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.



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1 comment:

  1. I LOVE Penzey's. we had a Penzey's store in our area when I lived in KC.

    Did you ever come to Dallas?


If you read something here that inspired you, I’d love to hear about it. Please know I appreciate every comment! Thanks so much for stopping by! Blessings, June