Garlic Herb White Fish

Garlic Herb White Fish

Garlic Herb White Fish Recipe by Lavinia Todor Ingredients: 2  fillets of white fish like Tilapia, sole, halibut 2 tbs extra virgin olive oil 3 cloves garlic, finely minced 1 tbs chopped fresh parsley leaves 1/8 tsp salt 1 tsp lemon juice 3 dashes ground black pepper Pinch of cayenne pepper, optional Lemon wedges MAKE IT HAPPEN: Preheat oven to 425°F. In a small bowl whisk together olive oil, garlic, parsley, salt, cayenne pepper, lemon juice and black pepper together. Stir to combine well. Place the fish on a baking sheet lined with parchment paper. Add garlic herb mixture onto the fish, coat well on the top and sides. Bake in the oven until fish flakes easily with a fork, depends on the kind of fish you bought. *option to broil for an additional 3 minutes for a crispier consistently.* Serve immediately with lemon wedges and preferred side dish. Example sides : Quinoa, Brown rice, Orzo, Zucchini noodles, Sweet potatoes, Stir fry veggies, Cauliflower rice, Favorite salad....
The “I’m too busy for dinner” Dinner

The “I’m too busy for dinner” Dinner

Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, business-builder, and chef-school drop-out. But who really cares? We’re here to talk about kale and muscles. Let’s do this! Dinner can be easy. Whenever we launch into a food challenge, the world wants recipes, recipes, and more recipes, but maybe we need to simplify. I love cooking - I really do.  One of my favourite things in the world is to crank the Mellow Indie Songza playlist and cook an entire Sunday afternoon away. Unless you’re Gwyneth Paltrow however, there isn’t always enough time in the day to make a Chinese Five Spice Sweet Potato Stew with hand foraged mushrooms.  On busy days, we can trade an hour in the kitchen for a 10 minute meal.  And maybe by doing so, we can steal 20 late-afternoon minutes with a juicy novel or treat ourselves to a before-bed soak in the tub. Here’s how I cook my perfect tenderloin.  And don’t let a man tell you your steak needs to be grilled to be delicious.  In Canada we get good at not-grilling because who wants to grill when it’s -43? Take your filet out of the fridge about 20 minutes before cooking.  It’s worth spending extra cash on something you plan on eating nearly raw - buy the best. Preheat your oven to about 425 Get a good quality, all-stainless sauté pan nice and hot Throw in a healthy blob of butter (grass-fed if you’re a hipster/have an extra 30 bucks burning a hole in your pocket.  It’s actually damn delicious and worth every penny.) Sear both sides...