Fake an afternoon’s worth of cooking with this quick and savory dish. We’d suggest using a virgin olive oil, instead of refined olive oil. No, we’re not trying to squander your money on a more expensive option. According to a 2006 study by the EUROLIVE Study Group, buying virgin olive oil pays off-it increases good cholesterol better than the less expensive olive oil.

Ten-minute Tilapia with Cardamom and Cilantro

Serves 4

Ingredients:
4 6-ounce Tilapia
½ teaspoon salt
2 tablespoons flour
1 teaspoon cardamom
½ teaspoon paprika
1 teaspoon olive oil
2 Fresh limes, thinly sliced
¼ cup packed cilantro

Preheat oven to 400°F.  On a plate or a piece of wax paper, mix flour, cardamom, and paprika.  Sprinkle fish filets with salt and dip in the flour mixture.  Place a large, oven-proof skillet over high heat.  Add the oil.  When the oil is hot add the fish filets and cook 1-2 minutes per side, until the flour coating becomes crisp.  

Top with lime slices and place the skillet into the oven.  Cook an additional 5-6 minutes until the fish is cooked through and not longer translucent in the center.  Top with cilantro and serve immediately.

More recipes from our in-house chef, Jennifer Iserloh:

Indian Chai
Cardamom Banana Quick Bread
Oatmeal Cookies with Cardamom, Apricots and Walnuts