Dinner was fennel almond tilapia with crispy kale and hibiscus-almond quinoa.
Tilapia
Marinate tilapia in olive oil, garlic, lemon juice, and fresh fennel overnight.
Take tilapia out of the marinade and coat with freshly ground almonds. Top with fennel sprigs from the marinade.
Bake at 350 F for 15 minutes.
Crispy KaleCoat kale in small amount
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