Ingredients: 

-Tilapia Fillets (they are suprisingly inexpensive at the grocery store which I was pleasantly surprised. Much cheaper than say Salmon). Try to get the fillet that is boneless. 

-Brussel Sprouts 

-Quinoa (any brand works- tonight I chose Hogson Mill?) 

-Panchetta

-1 lemon 

-Mushrooms

-Breadcrumbs, parsley, and garlic powder –> this is for the rub for the fish

-Olive Oil

-S/P (Salt and Peppahhh)

Directions: 

1. Prep the Quinoa First –> It takes the longest, follow the directions on any generic brand– it usually requires you to boil 1 ¾ of water then add packet. I recommend adding a ½ of tablespoon of margarine or butter to the water, it give the quinoa more flavor . The quinoa takes about 15 minutes to cook. 

2. For veggie sides, chop brussel sprouts and mushrooms and throw it into a skillet with a splash of olive oil and salt and pepper, after cooking for about 4 to 7 min then add the chopped pancetta. Let it cook for a few more minutes until the brussel sprouts are cooked through. You can add some salt and pepper for flavor or even some garlic salt. 

3. For the fish, season the fillets with a sprinkle of some parsley, garlic powder and salt and pepper.

4. Rub bread crumbs (I used Italian bread crumbs) on the tilapia. 

5. Put some olive oil and heat up pan. 

6. Place fillets in the skillet and cook each side for 4-5 minutes. 

7. While fish is cooking in pan, add a few slices of lemon to the pan to add some flavor to fish.

8. When fish is done and placed on a place, finish off with some fresh squeezed lemon