6 Hearty Recipes for Sunday Dinner


Sundays are the best day of the week to relax and spend time with family. Amidst the lazy mornings and afternoon naps though, they can actually be a bit stressful too. You’ve just completed a well-deserved weekend break, but Monday’s just one sleep away and you’re starting to think about all the things you have to do in the coming week—the last thing you want to do is let it spoil your appetite. To ensure you end off your weekend on a high note, here are some hearty seafood dishes that are sure to bring the family together for one last chance to savor the weekend.

Tilapia Baked in Couscous

Photo Credit: Bochkarev Photography / Shutterstock

This dish, which is featured on Rachel Ray Everyday, is an easy to make, filling dinner. When you have a jam-packed weekend, sometimes you need to cap it off with something simple. The slight crunch of the couscous and subtle flavors paired with this flaky, mild fish will leave you satisfied and smiling.


  • 1 10 ounce box couscous

  • 1/2 cup slivered almonds

  • 1/4 cup sun-dried tomatoes, finely chopped

  • 1 tbsp ground cumin

  • Salt and pepper

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 tbsp fresh lemon juice plus 1 lemon, thinly sliced

  • 4 8 ounces Tilapia fillets

  • 3 tbsp chopped flat-leaf parsley


  1. To start, preheat the oven to 375F.

  2. While the oven is preheating, mix together couscous, almonds, sun-dried tomatoes and cumin as well as salt and pepper to taste. Add 1/4 cup olive oil and lemon juice. Stir it all together.

  3. In a 9”x13” baking dish, spread one olive oil to cover the base as best you can. Add Tilapia filets in a single layer, season with salt and pepper and add 1 more tablespoon of olive oil on top. Add a thick layer of the couscous mixture overtop and lay down some lemon slices. Add 2-1/2 cups of water around the fish, cover with foil and bake for 25 minutes.


Chunky Fish & Shrimp Chowder

Photo Credit: Brent Hofacker / Shutterstock

As we enter the winter months, a chunky chowder can be exactly what you crave on a cold Sunday. This recipe from AllRecipes takes just over two hours to make, but it’s worth it. With its fresh flavors and hearty taste, this chowder will have your family coming back for seconds—just make sure to set some aside for weekday lunches or a quick meal during the week.


  • 1/2 lemon, juiced

  • 1 tbsp dried basil

  • 1 tbsp onion powder

  • 1 tsp salt

  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined – thawed if frozen

  • 1 pound grouper fillets, thawed if frozen

  • 1 pound Tilapia fillets, thawed if frozen

  • 2 tbsp extra-virgin olive oil

  • 1 tsp ground black pepper

  • 1 tbsp onion powder

  • 3 cups chopped onion

  • 10 cloves garlic, diced

  • 7 cups peeled, cubed potatoes

  • 3 carrots, sliced

  • 2 zucchinis, sliced

  • 1 cup canned sweet corn kernels, drained

  • 1 cup chopped fresh cilantro

  • 2 quarts water, or as needed to cover

  • 2 cups skim milk

  • 1 tbsp unsweetened coconut cream (not cream of coconut), or to taste

  • 1 tbsp whole wheat flour, or as needed (optional)


  1. First you want to marinate your Tilapia and shrimp. To do so, mix together lemon juice, basil, 1 tablespoon onion powder and salt and add the fillets and shrimp. Remove the Tilapia after covered, but allow the shrimp to marinate.

  2. In a large skillet, heat one tablespoon of olive oil over high heat. Cook groupers and Tilapia fillets until they are white on the outside (not browned). This should take about three minutes in total. With a slotted spoon, remove the Tilapia. Remove the shrimp from the marinade and add to the same skillet. Cook for 3-5 minutes, adding black pepper and 1 tablespoon of onion powder as they cook.

  3. In a large soup pot, cook onions and garlic for 8 minutes (until the onion is translucent) in 1 tablespoon of olive oil.

  4. Remove shrimp from the skillet and add to the pot along with potatoes, carrots, zucchinis, sweet corn and cilantro. Add water and bring the mixture to a boil. Simmer for about 30 minutes to allow carrots and potatoes to become tender. Add skim milk and coconut cream. Mix in grouper and Tilapia fillets and bring the chowder to a boil for a second time then reduce to a simmer. Let it simmer for about 10 minutes to allow the fillets to cook all the way through. The inside will be opaque and the fillets will fall apart easily.

  5. To get a thicker chowder, take 1/2 cup of the soup out and whisk in wheat flour until it becomes smooth. Pour it back into the soup and let it simmer for about 5 more minutes.

Tuna Noodle Casserole

Photo Credit: Becky Luigart-Stayner

Tuna casserole is a classic family meal and we all have that one relative who makes it the best. Now it’s your turn to step up to the plate—literally. This recipe from My Recipes is definitely one to keep your back pocket for the holiday season. Feeling bold? Consider switching out the tuna for Tilapia. You may even be able to take Aunt Mary on head to head!


  • 8 ounces wide egg noodles

  • 2 tbsp olive oil

  • 1/2 cup chopped yellow onion

  • 1/3 cup chopped carrot

  • 2 tbsp all-purpose flour

  • 2 3/4 cups fat-free milk

  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

  • 2 tbsp Dijon mustard

  • 1/4 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1 cup frozen peas, thawed

  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

  • 2 (5-ounce) cans albacore tuna in water, drained and flaked, or equivalent portion of Tilapia

  • Cooking spray


  1. First thing you have to do is preheat your broiler.

  2. Next, cook noodles in accordance with the packaging, but ignore any salt and/or fat. Boil the noodles until they are flexible and not white on the inside when broken. Drain them.

  3. Heat oil in a large skillet over high heat. Throw in onions and carrots and cook until carrots are tender (roughly 6 minutes). Sprinkle with flour and cook for another minute. Slowly add milk and whisk. Allow the mixture to cook for 5 minutes before stirring in cream, cheese, mustard, salt and pepper. Cook for 2 minutes and be sure to stir constantly.

  4. Remove the skillet from heat. Add drained noodles to the mixture along with peas, 1/4 cup of Parmigiano-Reggiano cheese and tuna. Coat a 2-quart baking dish that is broiler-safe with cooking spray and spoon in the mixture. Top with the remainder of the cheese. Broil for 3 minutes. The cheese will be golden and/or bubbly.

  5. Let it sit for 5 minutes before serving.

Tilapia Fish and Chips

Photo Credit: Food Network

Fish and chips is a staple—whether you’re on a pier in the summer or craving a crunchy and salty dinner during the rainy months. This recipe, featured on the Food Network, is straightforward and lets you whip up this classic dish at home relatively quickly. From the homemade fries to the batter-covered Tilapia, everything is made from scratch, which gives you complete control over this delicious, wholesome dish.

Ingredients (Potatoes):

  • 4 russet potatoes, washed

  • 3 tablespoons olive oil

  • 2 tablespoons malt vinegar

  • Salt and freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

Ingredients (Fish):

  • Canola oil

  • 2 tsp baking powder

  • 1/4 tsp cayenne pepper

  • 1 tsp paprika

  • 2 cups all-purpose flour, plus 1/2 cup for dredging

  • Salt and freshly ground black pepper

  • 1/2 cup buttermilk

  • 3/4 cup club soda

  • 4 Tilapia fillets about 1 1/2 pounds, cut in half lengthwise

  • Tartar sauce, for serving


  1. Preheat your oven to 450F.

  2. Cut the potatoes into wedges that are about 1/2 an inch thick. Toss them in a bowl along with olive oil, vinegar salt, pepper, and cayenne pepper. Place them evenly on a baking sheet and bake for 30 minutes. They will be crisp on the outside, but tender on the inside.

  3. To prep the fish, heat canola oil to 350F in a large pot of fryer.

  4. Mix together baking powder, cayenne, paprika and 2 cups flour in a large bowl. Add salt and pepper as seasoning. Add buttermilk and club soda. Whisk to mix. Cover the Tilapia in the remaining flour then dip it into the batter. Once covered, carefully put it into the heated oil and fry for about 5 minutes. They will be golden brown.

  5. Serve with tartar sauce.

Creamy Pasta with Salmon

Photo Credit: Ricardo Cuisine

Who doesn’t love digging into a bowl of creamy, hearty pasta on a Sunday evening? This recipe from Ricardo Cuisine is the perfect answer to those carby cravings. It also includes a mix of tasty herbs and salmon, which amp up the taste and make you feel a bit better about indulging in this family favorite.


  • 3/4 lb (375 g) gemelli or other short pasta

  • A shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 2 tbsp (30 ml) butter

  • 2 tsp (10 ml) flour

  • 1/2 cup (125 ml) white wine

  • 1 cup (250 ml) 15% cooking cream or 35% cream

  • 1 cup (250 ml) coarsely chopped spinach

  • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

  • 1/2 cup (125 ml) mixed chopped fresh herbs (chives, basil, oregano)

  • 2 cups (500 ml) steamed salmon confit pieces (see recipe)

  • Arugula, to taste (optional)


  1. In a large pot, add water and salt and bring to a boil. Throw in pasta and cook until al dente. Drain the pasta, but keep 1/2 a cup of the boiled water aside. Oil pasta lightly and set aside.

  2. Soften shallots and garlic in the butter in the same pot. Sprinkle flour and cook for 1 minute. Be sure to stir constantly. Pour in white wine and bring the mixture to a boil while stirring with a whisk. Add cream and bring to a boil once again.

  3. Add spinach, cheese and herbs. Stir. Return the oiled pasta to the pot and toss it with the sauce. Reheat the mixture (not to a boil) and add leftover cooking water and/or cream as needed. Adjust seasoning to taste. Garnish with salmon and arugula.

Shrimp Burgers with Sweet ‘n’ Spicy Tartar Sauce

Photo Credit: MO_SES Premium / Shutterstock

A southern classic, this shrimp burger recipe from My Recipes brings the spiciness you expect from Southern comfort foods without compromising on the taste of the shrimp. It’s a perfect patio dinner to wind down with on a late summer Sunday or one you can make inside while pretending those sunny days haven’t left us. Either way, you get to enjoy a delicious, hearty, Southern meal. If you really want to capitalize on the flavors, this recipe can take 24 hours to prep. In a rush? Don’t worry—you can complete it all in about two hours.


  • 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)

  • Vegetable cooking spray

  • 1 large egg, lightly beaten

  • 1 tbsp mayonnaise

  • 2 tsp lemon juice

  • 1/2 tsp salt

  • 1/8 tsp ground red pepper

  • 3 tbsp finely chopped celery

  • 2 tbsp chopped green onion

  • 1 tbsp chopped fresh parsley

  • 1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers) $

  • 4 Kaiser rolls with poppy seeds, split

  • Sweet Spicy Tartar Sauce

  • 4 Bibb lettuce leaves

  • Grilled lemon halves for garnish


  1. To prep the shrimp, peel, devein and cut into thirds.

  2. Line a jelly-roll pan with aluminium foil and coat with cooking spray.

  3. In a large bowl, mix together egg, celery, green onion and parsley. Fold in shrimp and cracker crumbs. Be sure that the mixture is very thick and you mix it consistently. Shape them into four, 4” wide and 1” thick patties and place on the jelly-roll pan. Cover and chill for 1-24 hours then freeze for 30 minutes.

  4. Coat the grates of the grill with cooking spray and place frozen patties on it. Preheat the grill to 350F-400F. Grill covered for 4-5 minutes from each side. The patties should be able to flip without falling apart.

  5. Once the grill is freed up, grill the buns cut side down for 1-2 minutes depending on how toasted you want them. Serve patties on bun topped with tartar sauce and lettuce.

These six meals are great for bringing the family together after a weekend of soccer practices, dance recitals and fun with friends. Plus, their hearty flavors will leave you full and satisfied so you can kick off your Monday mornings with a smile (especially if there are leftovers you can take to work!). Try them out and let us know how it goes!

Feature Image: Carolyn Parsons-Janes / Shutterstock