BAKED TILAPIA WITH BUTTER SAUCE

Ingredients :

6 tablespoons cold unsalted butter

1 teaspoon oil

¼ cup green onion (white and light green parts) thinly sliced

1 cup fresh bread crumbs

2 teaspoons fresh tarragon or 1 teaspoon dry tarragon

1 large egg, slightly beaten

Salt

Pepper

4 tilapia fillets, 6 – 7 oz (180 – 200 g) each one

1/3 cup dry sherry or dry white wine

½ cup chicken bouillon

2 teaspoons Dijon mustard

Preparation:

Melt 4 tablespoons butter in a medium size skillet over medium heat. Lightly brush the inside of a baking dish with some of the melted butter. Separate 2 tablespoons of this butter and transfer to a small bowl or dish and keep it warm.
Add green onion to the skillet with the remaining butter and cook, stirring, until tender and soft.
Transfer this preparation to a medium size bowl and combine with the breadcrumbs, egg, tarragon, salt and pepper.
Season the tilapia fillets on both sides with salt and pepper. Place fillets on a horizontal surface with the pointed end facing you. Spoon ¼ of the breadcrumb preparation on the pointed end of the fillet. Fold the wide end over and press gently, covering the stuffing.

Transfer, carefully, with the help of a spatula, the stuffed fillets to the prepared baking pan. Repeat with the remaining fillets. Brush fillets with the reserved warm butter. Pour sherry or wine around fillets (not over).
Bake in preheated oven to 400ºF (200º) until the fish is cooked. Remove the fillets from the pan and transfer them carefully to the plates.
Add remaining 2 tablespoons of butter to the hot pan where the fillets were baked and stir until melted. Add mustard, mix and season to taste. Spoon over fillets and serve immediately.

How to fillet, skin and debone fish

4 servings

Back