Monday, November 12, 2007

Recipe of the Week: Lemon and Herb Tilapia

If you have been reading this blog for a while, you've probably noticed that there are never any fish recipes. Well, there's a reason for that; I hate fish. Sorry to all you fish lovers. So, it goes with out saying that not only is a fish recipe overdue but it should be the recipe of the week. A nice field green salad with a vinaigrette would make this a great light entree.

Lemon and Herb Tilapia
From Diana Rattray,Your Guide to Southern Food.

Tilapia fillets are baked with a topping mixture made with lemon, butter, parsley, chopped green onions, and seasonings.

1 small lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions.
Butter a 12x8-inch baking dish.

Place fillets in baking dish, folding thinner ends under as necessary. Top fillets with the butter mixture. Bake fillets for 15 minutes, or until fish flakes easily with a fork.Serves 4.

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