Whole Baked Tilapia and Some Time Out

We have a lot going on. We’re always busy, whether by design or self-imposed. There’s always something to do. Even when you think you’re done just for the day and you’re about to take a breather, you remember that one thing on your ‘to-do’ list that hasn’t been ticked off; or one more email that you need to respond to or send; or one more person you need to call; or another meeting you need to schedule. It’s a never-ending vicious cycle. And it seems as you mature, you have more of these. ‘To do’, is a critical part of what life is about, when you stop doing, you stop living.

However, you can only get so much done in one sitting and that’s why we have plans and schedules. As we continue doing that one more thing, we end up feeling drained and tapped out, and with a dire need to recharge. So here comes my question, do you ever plan or schedule your time out? I struggle with this, because I’m a doer. So this past weekend as I was doing some house chores, it occurred to me that a time out doesn’t mean that I have to chill out and do nothing. It means that I’m stepping out of the ordinary and having some time to myself – some time to recollect my thoughts and have some clarity. It means that I’m clearing my mind off the clutter that I’ve accumulated and giving it some more room to absorb what matters without subjecting it to a ‘disk full’ error.

Different people have different ways in which they time-out on a daily basis. I just realized that I time out when I am doing chores and that’s why I enjoy doing them – washing dishes, chopping vegetables, folding clothes, vacuuming the carpet, ironing clothes, mopping the house, dusting around, taking a walk. Save for the days that I’m overcome by a wave of laziness, and then I grab an interesting book or a note-book.

Past the time out’s, the weekend was a fish-filled one by all means. We went all out on fish, from Nile Perch on Saturday, to Tilapia on Sunday. It’s one of those meals that leave you licking your fingers once you’re done, and thanking God for such a delicious delicacy; and that no bones were swallowed – that being the main reason I steer away from fish, but when the craving kicks in, you give in.

Basic Ingredients

  • Two Whole Tilapia Fish
  • Olive Oil
  • Cold Pressed Coconut Oil
  • Salt
  • A pinch of each of these spices: Crushed Black Pepper, Cayenne, Fish Masala, Garlic, Basil, Thyme, Cinnamon, Royco

Spices

  • Fresh Dhania (Corriander), chopped
  • Green Bell Pepper, chopped
  • Tomatoes, sliced
  • Onions, sliced
  • Lemons, sliced

Vegetables

Ps: All the spices can be found on the spice section in the super market. Feel free to try doing it your own way and adding more ingredients, for instance if you’re a chili person, go ahead and chop some chili’s. Remember, you can always work with what you have available and forfeit or supplement what you don’t have.

Method

  • Preheat the oven to 200oC.
  • Take a bowl, pour two teaspoon full of coconut oil and mix it up with a pinch of the spices.
  • Place the fish in a tray, salt it and marinate it with the mix of spices, and leave it to absorb the spices for a few minutes, say 30 mins.
  • After this, stuff it with the vegetables to add some flavor – tomatoes, onions, green bell pepper and dhania’s.
  • Place a roll of foil on the roasting try and spray some olive oil on the foil and spread it with a brush.
  • Place the fish on the roasting tray and apply some olive oil all over it to make sure that it’s well-greased and will not be over exposed to the heat of the oven.

Tilapia2

  • Place the roasting tray in the preheated oven, uncovered. Set the timer for 20 mins and for the grill to heat from the top only.
  • After the 20 mins have lapsed, turn the fish and let them grill for 20 mins. Also, make sure you pour the juice from the fish and remove the lemon slices so that the sourness is not too much.
  • Once the 20 mins are up, remove the fish from the oven.
  • Once you’ve ensured that the fish is ready, you can serve it while hot, with a starch and veggies.

The starch of choice was Ugali and the veggies were a combination of greens (kales and spinach) with grated carrots; and using the leftover vegetables from the fish ingredients i.e. onions, tomatoes, green bell pepper, we added diced carrots and made steamed veggies with a tea-spoon of coconut oil.

Tilapia Served

Digging into this meal with your hands is priceless, but also for purposes of being cautious. So make sure your hands are clean, and watch out for those bones, they’re almost invisible. That aside, it was too yummy! Happy Eating!

Feel free to share how you time-out. What do you enjoy doing every other day that’s out of your ordinary schedule that makes your mind feel lighter?

“In the attitude of silence the soul finds the path in a clearer light, and what is elusive and deceptive resolves itself into crystal clearness.” ~ Mohandas K. Gandhi

Signing Off ~~~ *Kawi*