Tilapia fillets with carrots and parsley.

I have to admit that living in Israel my eating habits have changed a bit. Israelis eat a lot of vegetables and their daily eating habits in my opinion are very healthy. Before moving here I would have to have in every meal either chicken or meat with rice and beans yummm. PROTEINS!! That satisfying heavy feeling in your belly "ahhh I'm so full!" And don't get me wrong I still get heavy meal cravings but with less frequency. 

I've learned to embrace meatless mondays or no meat at all for days. Miraculously I'm totally fine with it. I'm emphasizing this because people who know me know that I LOVE MEAT. At the end, I will always be a foodie :).

Ingredients:

yields for 2

(the pictures were from a dinner that there were more than 2 persons).

2 frozen tilapia fillets, if you can find fresh it's even better.

2 large or medium carrots.

paprika

salt 

pepper

parsley

1 teaspoon of vegetable oil

water

4-5 garlic cloves

Easy right?

Cut the carrots in slices in order to form a carrot bed. In a pan pour the olive oil and place the carrots forming a "bed" for the fillets. Sprinkle with paprika, salt and pepper. Place the garlic cloves around the bedding.Pour water halfway to the carrots, not too much and cover. Let it simmer until the carrots are soft. Then, take the fillets and with the water in the pan soak them (both sides) and place them on top of the carrots. Add salt and pepper. Cover the pan and let it cook for around 10 minutes. Pour parsley on top of fillets and let it cook for another 3 minutes.