On Sundays, I make our menu. With the help of hubs, we determine what we are craving and work from there. We always have at least one vegetarian and one seafood meal on the menu though. I really like to stick to this to ensure our diet (and menu) isn't redundant. If I can get away with it, I'll try to have two vegetarian meals to be part of it as well. It just really depends on what is going on that week to be honest!It is a little difficult to always get seafood in the menu due to being land locked and on a budget. Unfortunately, our grocer doesn't always have the highest quality, so it is a hit or miss.We had some good tilapia this time around, which made me pretty excited. I'm a fan of the mild fish, and was looking forward to a good dinner. I decided I was going to pan fry the fish. I marinated it in some milk for a bit as I prepped the other ingredients. A well seasoned flour mix, an egg wash, and then a breading. I had some leftovers from the previous week I had to use up, including bread and parsley. I ended up pulsing the almonds with these two ingredients and breading the fish lightly with them. The bread was a little soft and took on the green from the parsley which made the dinner a fun, unexpected color.
I was doing all of this while roasting some sweet potatoes, Brussel sprouts, red onions, and parsnips. All were cut to the same size and roasted well together with a simple toss of olive oil, garlic, salt and pepper. As they were wrapping up (and giving the house a great smell), I pan fried the fish in a little bit of olive oil so all finished at the same time. The dinner was delicious with as the fish had good texture and a fantastic crust with a side of satisfying, roasted vegetables.
Funny thing, as much as I plan our menu, I don't always plan specifics. This menu item was listed as "fish with roasted vegetables". That night, as much as it was planned, it is always fun to continue to incorporate the unexpected into a meal.
