Wednesday, December 04, 2013

Mayo-Dijon-Dill Tilapia

The recipe of the week is for tilapia, but this sauce works just as well with salmon, grouper or flounder. This is definitely one of my go-to recipes for fish, feel free to adjust the measurements, depending on which flavor you want to bring our most.

Preparation time: 10 mins Bake time: 10-15 mins

4 pieces tilapia 
5 tbsp mayonnaise 
5 tbsp Dijon mustard
1 1/2 tbsp dill (more or less depending on how much you like dill)
1 lemon & 1 1/2 tbsp lemon juice (more or less depending on how much you like lemon!)
Salt & Pepper

I first like to score the sides of the fish and then sprinkle them with salt and pepper. Then you mix the mayonnaise, Dijon, dill and lemon together in a bowl (fresh dill and fresh lemon taste best, but I often use dried dill since I don't often come across fresh dill these days). Spread the mixture on one side of the fish, covering it entirely. If you have extra sauce it's often good to dip the fish into, or I really love frying tomatoes in it. To bake it, I usually line a baking pan with aluminum foil (makes clean up easier!), brush some oil on the foil and place the fish in the pan. If one side of the fish is much thinner than the other (which is often the case with tilapia) it helps to overlap the fish or tuck the thinner parts under so they don't over cook. I like to add lemon wedges on the fish as well. Bake them at 375 degrees for about 10-13 minutes, no more than 15 mins. You'll know it's done when the fish is an opaque white and it flakes easily. Super quick, and super delish!
Before baking
Serve!-notice how the piece is bigger because I overlapped them

No comments:

Post a Comment