Almond-Crusted Tilapia with Garlic and Dill

Lay 5 to 6 fillets of tilapia or other mild white fish in a baking dish (I used a glass 11" x 13" pan)

Drizzle with 2 to 4 tablespoons oil (I used a mixture of olive oil and melted coconut oil)

Rub with 2 cloves crushed garlic

Shake a generous sprinkling of dried dill over the fillets.

Spread about 1/4 to 1/3 cup of almond meal over the fish (enough to coat the tops heavily), followed by another drizzle of oil and a second sprinkling of dill on top of the almond meal.

Salt and pepper to taste.

Bake at 375 degrees for 20-30 minutes or until fish is light and flaky.

I did not actually measure anything for this recipe, so the amounts are guesstimates. Basically I applied a fairly heavy sprinkling of dill each time (we like dill) and a nice thick layer of almond meal, with enough oil to lightly coat the fish and then slightly moisten the almond meal.

Even my fish-hater found it edible, and everyone else pronounced it some of the best fish they'd ever had.

I served it with a side of heated canned green beans, a head of cauliflower that I chopped and fried until lightly browned on the stovetop with oil and a sprinkling of salt, and some cooked quinoa.