• 10 sprigs of parsley + a tbl chopped for the end
  • 10 sprigs of dill + a tbl chopped for the end
  • 1/2 cup white wine
  • 1/2 lemon juiced
  • 3 cloves of garlic sliced
  • 1 vidalia onion sliced
  • 2 tilapia fillets
  • a pinch of salt and pepper
  • 1/4 cup butter

the other night i had this internal debate. i really wanted hamburgers and e really wanted fish. he won.

i’ve been so busy this week with other things that food has been last on my list. camp started today, the kids started swim lessons earlier in the week, i started building a desk and then figured i would also redecorate my living room.  i have been a touch preoccupied. i didn’t even get a chance to hit the farmers market yesterday.

anyway, on with the fish…e wanted something light, simple and easy. although i took a little survey on fb, what to do with fish, i still wasn’t sure. so i grabbed french food at home, my favorite cookbook and went to work. love a good index, i looked up fish and had a couple options. although the original recipe was made with flounder, tilapia is very similar. i added some extra herbs, an onion, garlic, and went to work.

this recipe is very easy, it’s good and it’s simple (although, there is a lot of butter). e and i gobbled it up and although he compliments me often on my cooking, this time around he had a huge smile on his face “prefect” he said. gosh i love that man :-)

tilapia with parsley and dill     adapted from french food at home, by laura calder

  1. to prepare: preheat your oven to 300, wash your herbs and fish, slice your onion and garlic, and finally juice your lemon.
  2. add parsley, dill, garlic, onion, wine and lemon juice to the bottom of a baking dish. place your fish over the herb mixture and sprinkle with a pinch of salt and pepper.
  3. cover with foil and bake for 20 minutes.
  4. when your timer goes off, take the foil off, set fish aside and place all but the herbs in a skillet and set to boil. whisk in your butter and let cook for 5 minutes. add herbs, mix and then place your fish in pan and cover for 5 minutes.

serve over couscous or rice or just with some salad. a warm piece of crusty bread makes a great addition to soak up all that juice.

 

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