Fish and Chips

Last night was probably one of our more successful impromptu cooking sessions. First, we decided last minute to hang out, so already off to a good start (awwww)! Second, we decided that it would probably be a good idea to cook something, and thanks to Hilary and Pinterest and Trader Joe’s we made the following… last minute: Lemon, butter, herb baked tilapia with rosemary kale AND chocolate dipped sweet potato chips (Psych! You thought we were making french fries with our fish! Gotcha!).  It was a pretty good Thursday night, if I do say so myself.  I cannot speak for Hilary but she would probably agree. (Agreed. -H)

Lemon Herb Tilapia

This baked fish is super easy to make, is so so good and would work with any fish you love. We went for tilapia, but salmon, cod, trout or gold (those are all the fish I know… don’t eat the gold ones) would be wonderful.  All that is needed is an oven set to 325 degrees, one lemon,  butter, fish and dried herbs of your choosing.  We lined the bottom of a baking dish with sliced lemons, then the tilapia, then a slice of butter for each filet (we had four), and a sprinkling of herbs (ours was a mixture of dried oregano, basil and thyme) and salt and pepper to taste.  Bake for about 20 minutes and then raise the temperature to broil at 350 degrees.  If your oven doesn’t allow for you to choose your broil temperature, just keep a close eye on the fish so it doesn’t burn. The fish is ready when it flakes easily with a fork.


The kale.  We sauted a couple handful for about 10 minutes on medium heat with a little olive oil and fresh rosemary (the leaves of one sprig).


Serve with rice or nice crusty bread, or enjoy just the fish and kale for a nice light meal. Enjoy!


Chocolate Dipped Sweet Potato Chips

For dessert… or a snack… a desserty snack… we made chocolate dipped sweet potato chips!  Trader Joe’s sells ridged sweet potato chips that are oh so delicious. Regular ridged chips would also be delicious dipped in chocolate. Line a cookie sheet with parchment paper.  Microwave  about a cup of semi-sweet chocolate chips at 30 second intervals, stirring after each interval til smooth.  Dip chips halfway in chocolate and line on cookie sheet. Sprinkle with coarse salt, sugar, sprinkles, coconut or anything you find in Hilary’s cupboard.  Let chocolate harden for about an hour or place in the fridge to speed up the process. DELICIOUS.


A special shout out to one of our biggest blog crushes of all time, Cakespy! Thank you for the link love. What a sweet surprise!


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