| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury7 |
2 |
servings |
INGREDIENTS
| 2 |
|
Fresh tilapia; weighing 250-300g |
|
|
; (8-10oz) each, |
|
|
; gutted and descaled |
| 150 |
ml |
Medium white wine; ( 1/4 pint) |
| 1 |
|
Clove garlic; finely chopped (1 |
|
|
To 2) |
| 4 |
tb |
Freshly chopped mixed herbs |
| 6 |
|
Salad onions; diagonally sliced |
|
|
Salt and freshly ground black pepper |
| 15 |
g |
Butter; ( 1/2oz) |
| 1 |
ts |
Cornflour; blended with a |
|
|
; little cold water |
| 2 |
tb |
Creme fraiche |
INSTRUCTIONS
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 180°C/350°F/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.
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