Baked Tilapia Curry

I have a tendency to stick to the "old favorites" when it comes to dinner at our house.  You know, the recipes that the kids all love & hubby gobbles down.  But this week I decided to spice things up a bit & throw some new recipes into the meal plan.  I looked through my Eating Well magazines & found some tasty-sounding suppers that were quick & easy looking.

I must say that this recipe was a winner with 3 out of 4 children (#3 thought it was frog & took some coaxing to convince him it was in fact tilapia).  The hubby loved it & I will definitely be putting this on the menu again!
I switched up the Eating Well Magazine recipe a little bit, so here is the Fit Momma of Four version of Baked Tilapia Curry!

1 Tbls. extra virgin olive oil
2 bell peppers sliced - I used orange, but you could use red, orange, or yellow.
1 medium yellow onion or shallot, finely chopped
2 Tbls. curry powder
14 oz. unsweetened coconut milk
the juice of 1/2 lemon (you could also use lime juice)
1 tsp. raw honey
1 - 1 1/4 lbs. tilapia fillets
sea salt
freshly ground black pepper
1/4 cup fresh cilantro, chopped

1. Preheat oven to 425 degrees.  Coat a 9x13 baking dish with cooking spray.

2. Heat extra virgin olive oil in a skillet over medium-high heat.  Sautee peppers & onions until soft.  Add curry powder, coconut milk, lemon juice, & honey.  Stir well & bring to a boil.  Reduce heat & simmer for 2-3 minutes.

3. Place tilapia in prepared baking dish & sprinkle with sea salt & black pepper.  Pour curry mixture over the fish.

4. Bake until the fish is opaque in the middle, about 15 minutes.  Sprinkle with cilantro.

I served the tilapia curry over brown rice & with some steamed veggies on the side.  Yum, yum, yum!

For more kid-tested, hubby-approved clean eating recipes, click here!