Rob’s still in Toronto, so I was cooking just for me tonight. The grocer had tilapia fish on special, so I picked up a single filet ($1.60) and had it with a spinach salad topped with balsamic-lemon vinaigrette.

Tilapia

Very simple: rub some olive oil on the filet, season with fresh ground salt and pepper, pan fry on medium-high heat for 3-4 mins per side.

Spinach salad

Also simple: Good handful of baby spinach, half a dozen grape tomatos, handful of croutons, a few chunks of feta, and a hard boiled egg cut in half (salt + pepper on the egg to taste).

Balsamic-lemon vinaigrette

2 tbsp olive oil, 1 tbsp good balsamic vinegar, 1/2 tbsp lemon juice, and some fresh ground pepper all into an old salsa jar, then shake well + pour over salad.

Ta dah. It was absolutely delicious. I didn’t bother with lemon on the fish, just drizzling a bit of the vinaigrette over it instead. Yum.