Food is definitely one of my favorite things to blog about. Lemon essential oil in a cream sauce over crunchy fish? Yes please! I discovered this incredibly delicious dinner recipe at mamalovesheroils.com. I don't typically fry my fish, as it's not the healthiest option, but this recipe is a winner. My picky children actually love how this fish is prepared, and don't hesitate to eat every bite. That alone makes this recipe a keeper! It also doesn't require a ton of ingredients and it is easy to prepare; a bonus for us busy families.
Ingredients:
- 4 tilapia fillets
- 1 egg
- 1 cup milk
- 1 cup panko bread crumbs
- 1/4 cup olive oil
- 4 tablespoons flour
- 3 tablespoons butter
- 2 teaspoons lemon pepper seasoning
- 1/4 teaspoon onion powder
- salt & pepper, as needed
Essential Oils:
- 10 drops of Lemon Essential Oil
(You could also substitute lemon juice for the essential oils.
I only use therapeutic grade essential oils that are safe for consumption.
For more information on how to purchase these oils, please feel free to contact me.)
Instructions:
Heat olive oil in skillet on medium heat.
In a shallow dish, combine 2 tablespoons flour, lemon pepper, panko, and salt & pepper if needed.
Whisk the egg in a separate dish.
Dip the fish in the whisked eggs, then coat the fish with the panko mixture and add to frying pan.
Cook for 3 minutes, then flip at cook for an additional 2-3 minutes until golden brown.
Transfer to a paper towel lined plate to cool.
To make the cream sauce, melt butter in a saucepan over medium heat.
Add 2 tablespoons flour and cook for one minute, or until filly combined.
Add the milk, onion powder, lemon essential oil, salt & pepper.
Cook for an additional 2-3 minutes, or until sauce thickens, stirring constantly.
Serve fish with lemon cream sauce drizzled over top with a side of veggies.
In a shallow dish, combine 2 tablespoons flour, lemon pepper, panko, and salt & pepper if needed.
Whisk the egg in a separate dish.
Dip the fish in the whisked eggs, then coat the fish with the panko mixture and add to frying pan.
Cook for 3 minutes, then flip at cook for an additional 2-3 minutes until golden brown.
Transfer to a paper towel lined plate to cool.
To make the cream sauce, melt butter in a saucepan over medium heat.
Add 2 tablespoons flour and cook for one minute, or until filly combined.
Add the milk, onion powder, lemon essential oil, salt & pepper.
Cook for an additional 2-3 minutes, or until sauce thickens, stirring constantly.
Serve fish with lemon cream sauce drizzled over top with a side of veggies.
Nerdy Extras:
Lemon Essential Oil is a powerful antioxidant, and can help ward off free radicals. It has been known to aid in digestion, help support healthy respiratory function, and to promote a positive mood and cognitive ability.
Lemon Essential Oil is a powerful antioxidant, and can help ward off free radicals. It has been known to aid in digestion, help support healthy respiratory function, and to promote a positive mood and cognitive ability.
FDA Disclaimer: "These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent disease."
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