Baked Tilapia with White Wine
Baked Tilapia with White Wine is a simple way to cook whole fish with very little fuss. The tilapia steams under foil in wine, garlic, spring onions and herbs, so the flesh stays moist and the dish makes its own sauce. A little cornstarch and creme fraiche turn the pan juices into a light, creamy glaze. It suits a quiet dinner for two.
Instructions
Lay the two tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
Pour the wine over the fish. Scatter over the garlic, most of the chopped herbs, the sliced salad onions, and salt and pepper to taste, then set half of the butter on top of each fish.
Cover the dish with a sheet of lightly oiled foil, sealing it well around the edges. Bake in a preheated 350°F oven for 30 to 35 minutes.
Lift the fish onto a serving dish and keep it warm. Tip the cooking juices into a pan, stir in the cornstarch mixture, and simmer for 2 minutes.
Stir the creme fraiche into the sauce. Pour it over the fish and serve at once, sprinkled with the remaining herbs.
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