In a quaint, sunlit kitchen that overlooked a blossoming herb garden, an impromptu dinner plan blossomed into a culinary masterpiece: Completely Keto Rosemary Tilapia.
As the evening light cast a gentle glow on the rosemary bushes, the cook, inspired by the serene setting, decided to infuse the evening meal with the freshness of her garden. The tilapia, known for its delicate texture, became the canvas for a symphony of flavors. Each herb and spice was chosen with care, the rosemary lending its fragrant notes, and the lemon adding a zest that spoke of sunny days.
The sizzle of the tilapia as it hit the pan was the prelude to a delightful dining experience. Paired with a crisp, green salad and the laughter of good company, the Rosemary Tilapia was not just a dish; it was the heart of an evening where the simplicity of keto cooking met the richness of nature’s offerings, creating a meal that lingered in memory long after the plates were cleared.
Ingredients
- 6 slices of tilapia
- 3 Tbsp lemon juice
- 1 lemon sliced
- 1/2 tsp black pepper
- 2 Tbsp capers
- 3 garlic cloves crushed
- 2 Tbsp rosemary leaves
- 1/4 cup Extra virgin olive oil
- 1 1/2 tsp Pink Himalayan Salt
Instructions
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Set oven to 350 degrees.
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Arrange the tilapia on a baking sheet lined with parchment paper.
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In a bowl mix all the other ingredients together well, except for the lemon slices.
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Pour the sauce over the tilapia evenly.
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Lay a lemon slice on each piece of fish and let it sit for 15 minutes.
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Bake for 15 minutes at the middle of the oven.
Recipe Notes
