I really love fish but not good at making fish for dinner at all. There’s a talent to getting it just right and enjoying the dinner without that fishy taste. There are lots of people out there that remember getting the frozen BRICKS of perch. That seemed to be the only fish available when I was younger that we could afford.
When we go out for dinner, I always order fish. Our Florida vacation this year was a culinary delight of shell fish and anything else with a tail that swam in the ocean.
I’ve made a few dishes that are almost restaurant quality, ok only one. This one is a close second.
Tilapia and Friends
- 1 leek, cleaned and thinly sliced
- 1 fennel bulb, cleaned and thinly sliced
- 1 large clove garlic, sliced
- 1 apple, thinly sliced
- Salt and pepper to taste
- ¼ cup white wine
- 4 Tablespoons canola oil
- 2 Tilapia Fillets
- 1 lemon, thinly sliced
Preheat the oven to 350°.
Sauté the leeks, fennel, garlic and apple in the canola oil till all is tender. Add salt and pepper to taste. Turn the heat off and add the wine stirring till incorporated.
Spray your baking dish with Pam. Wash and pat dry the Tilapia. Sprinkle with paprika, salt and pepper. When veggies are all done, add to the baking dish and evenly distribute. Add the slices of lemon, then the fish and place a thin slice of lemon on each. Spray the seasoned fish with Pam. Bake for 25 minutes or till done.
Serve with vinaigrette coleslaw. No fishy taste and very light.