Baked Tilapia with White Wine
Source and licence
"Baked Tilapia with White Wine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Baked_Tilapia_with_White_Wine, revision 4533585), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Baked_Tilapia_with_White_Wine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4533585
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 fresh whole tilapia, approximately 8–10 oz each, gutted and descaled
- ¼ pint medium white wine
- 1–2 cloves garlic, finely chopped
- 4 tablespoons freshly-chopped mixed herbs
- 6 salad onions, diagonally sliced
- Salt
- Freshly-ground black pepper
- ½ oz butter
- 1 teaspoon cornstarch, blended with a little cold water
- 2 tablespoons creme fraiche
Method
- Arrange the tilapia side-by-side in a lightly oiled roasting tin or ovenproof dish.
- Pour the wine over the fish, then 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 to seal in the fish, then bake in a preheated 350°F oven, for 30–35 minutes.
- Transfer the tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended corn flour, and simmer for 2 minutes. Stir in the creme fraiche.
- Pour the sauce over the fish, and serve immediately, sprinkled with the remaining herbs.