Since returning home from his stay in Holland Hospital, JB has a new set of dietary restrictions. Specifically, he is on a very low sodium diet. Two days spent preparing his food and counting grams has been instructive, and it turns out that if you cook all of your own food from scratch, sodium is a relatively easy thing to control. Tonight's dinner, for example, was based on the old family recipe for Jim's fish, but with a twist. Feta cheese has a lot of sodium in it -- but it provides a lot of flavor. So my approach was to use a couple of tablespoons of feta along with a Roma tomato and a handful of baby bella mushrooms for the topping. (That works out to a tablespoon of feta for each fish fillet, and a half of a Roma tomato each, plus some chopped up mushrooms. I added some dill, and ground a little pepper onto the fish.)
Here's the mixture ready to go on the tilapia. Just enough feta for flavor. Bake it at 375 for 20 minutes if the fillets are frozen.
I stir fried a carrot and some broccoli, based on Emmy's recipe for kale and carrots. I didn't have the courage to add garlic, though. I wasn't sure how it would work with broccoli. It turned out quite well without it.
I think Jimi would approve of the changes -- and it paired quite well with the carrots and broccoli.