Thursday, October 22, 2009

Lemon Butter Tilapia

Zach is particularly fond of this dish, my variation on a time-tested method. We are both huge tilapia fans, because it has a beautiful, "fluffy" texture and isn't fishy in the least bit. This makes for a delicate, healthy meal and tastes fantastic with scalloped potatoes, herbed rice, or, a personal favorite, couscous.


-4 Tilapia filets
-4 slices lemon, round
-4 sage leaves
-4 pats butter
-salt and pepper
-tin foil

Preheat oven to 400 degrees F.

Lay out a strip of tinfoil long enough to accommodate the tilapia filets laid side by side, with about 2-3 extra inches at either end. Salt and pepper both sides of each filet. Lay the filets side by side on the tin foil as described. Place one sage leaf on each filet. Place a lemon slice on top of each sage leaf. Finally, place a pat of butter on top of each lemon slice. Fold up all the edges of tinfoil around the fish to make a little “house.” Place on a cookie sheet (just for handling purposes) and bake for about 15 minutes or until the fish is white and flaky. Simply scoop out each filet and serve with the sage and lemon still on top.

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