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Baked Tilapia with White Wine and Herbs

2 Fresh tilapia; weighing 250-300g (8-10oz) each, gutted and descaled
150 ml Medium white wine; ( 1/4 pint)
1 Clove garlic; finely chopped (1 To 2)
4 tb Freshly chopped mixed herbs
6 Salad onions; diagonally sliced
Salt and freshly ground black pepper
15 g Butter; ( 1/2oz)
1 ts Cornflour; blended with a little cold water
2 tb Creme fraiche

Arrange the tilapia side by side in a lightly oiled roasting tine or ovenproof dish.

Pour over the wine, sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.

Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 180 degrees C/350 degrees F/Gas Mark 4 for 30-35 minutes.

Transfer the tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over the fish and serve immediately, sprinkled with the remaining herbs.

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