Props And Styling by Rene Muller  Photography by Moshe Wulliger

FRUITY TILAPIA BAKE

The use of stone fruit cooked into a simple sauce enhances and brings out the mellow goodness of fresh tilapia. Light and summery — a flavorful change of pace!

Serves 8

• 8 tilapia fillets, rinsed and patted dry
• 2–3 oz (55–85 g) sliced almonds

FRUIT SAUCE

• 1½ cups sweet-and-sour duck sauce
• 1 Tbsp lemon juice
• ⅓ cup water
• dash salt
• 2 nectarines, pitted and diced
• 2 plums, pitted and diced
• Preheat oven to 400°F (200°C).

Place fruit sauce ingredients into a small pot, and bring to a boil. Lower heat and allow to simmer for 20–25 minutes, until fruit is softened and sauce is slightly thickened. Lay out fish fillets on a lightly greased baking sheet. Spoon sauce over tilapia and sprinkle with sliced almonds. Bake for 15 minutes, then broil for 5 minutes, or until fruit and nuts begin to brown. Remove from heat and serve warm.

NOTE: This sauce tastes delicious on salmon as well — just add a few minutes to the baking time as needed.

(Originally featured in FamilyTable, Issue 647)