There’s the three birthdays in five days list. And the eleven people getting ready for a beach trip list. I have shopping lists and grocery lists, packing lists and left to-do lists.
And finally there’s the cook-it-before-we-go-so-I-don’t-spend-our-whole-vacation-in-the-kitchen-list. It’s pretty important. That’s the list that insures my being able to lay in the sand and listen to the waves for days and days on end with only the minimal interruption of moving my towel with the tide.
All the listing has me sort of exhausted on the daily chore side of things. So I’ve gotten pretty lazy with our evening meals as of late. Chad and I ate granny smith apples with laughing cow cheese for dinner the other night. OH! Don’t forget the side of pretzels.
One day we forfeited dinner altogether in exchange for chocolatey frozen coffee.
SO worth it.
I baked this tilapia with a buttery Ritz Cracker crumb crust it an effort to have an actual meal while avoiding any more prep work. Not that I wouldn’t happily exchange all my meals for chocolatey frozen coffee… but I’m not sure it meets very many nutritional requirements.
Dinner. Done. And it only took 5 minutes of my time and attention.
Buttery Baked Ritz Tilapia (from Can You Stay for Dinner?)
1 1/2 to 2 pounds flaky white fish (tilapia, pollack, cod)
coarse ground black pepper & kosher salt
1 sleeve Ritz Crackers (I used Whole Wheat Ritz… super good!!)
6 tablespoons salted butter, melted and slightly cooled
Pre-heat the oven to 350. Crush the crackers in a medium bowl and pour the butter over the crumbs. Toss and stir to even ly coat the cracker crumbs with the melted butter. Lightly grease a baking dish. Lay the fish in a single layer across the bottom. Sprinkle the fish with salt and pepper. Spread the buttery crumb mixture evenly over the top of the fish. Bake for 18-25 minutes, depending on the thickness of your fish filets. Mine were thin and were done in less than 20 minutes. When the fish is done it will easily flake with a fork.