| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 2 | Fresh tilapia, weighing | |
| 250-300g | ||
| 8-10oz each | ||
| gutted and descaled | ||
| 150 | Medium white wine, 1/4 | |
| pint | ||
| 1 | Clove garlic, finely chopped | |
| To 2), To 2 | ||
| 4 | T | Freshly chopped mixed herbs |
| 6 | Salad onions, diagonally | |
| sliced | ||
| Salt and freshly ground | ||
| black pepper | ||
| 15 | g | Butter, 1/2oz |
| 1 | t | Cornflour, blended with a |
| little cold water | ||
| 2 | T | Creme fraiche |
INSTRUCTIONS
1 Arrange the tilapia side by side in a lightly oiled roasting tine or ovenproof dish. Pour over the wine, sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 180øC/350øF/Gas Mark 4 for 30-35 minutes. Transfer the tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over the fish and serve immediately, sprinkled with the remaining herbs. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2345
Calories From Fat: 1363
Total Fat: 148.4g
Cholesterol: 554.3mg
Sodium: 1166.2mg
Potassium: 3404.6mg
Carbohydrates: 68.9g
Fiber: 16.5g
Sugar: 17.8g
Protein: 175.9g