Parmesan Crusted Tilapia with Couscous Cheese Stuffed Peppers

The great thing about Tilapia is that it is a blank canvas for food...blackening, seasoning, crusting. This tilapia was super easy - fresh fish, pre-packed filets. Simply pan fry in three tablespoons of oil (of course I used EVOO), three minutes on each side. Remember to have the oil hot, otherwise the crusting will stick to the pan and pull off the filet when you flip it.

The peppers were also super easy. Preheat an oven to 400 degrees. Cut off the tops, remove the ribbing and seeds...you might want to trim a bit off the bottom to help them stand upright. For the couscous, bring 1-1/4 cup water, 1 tablespoon of butter, some basil (3 dorot cubes), and some garlic (another 3 dorot cubes) to a boil. Stir in one cup of couscous, remove from heat, cover and let sit for five minutes. Now pull out a baking pan add water to cover the bottom 1/2 inch. Spoon the couscous into the peppers, sprinkle shredded cheese on the top, and place upright in the pan. The pan now goes on the center rack of the preheated oven for 10 minutes.

In total, just 15 minutes from cutting board to plate. Enioy...