Recipe courtesy of Kosher.com
Recipe from The Bais Yaakov Cookbook
If you’re a fish lover, this one’s for you. The ingredients complement the natural flavor of the tilapia, and the sauce is mouth-watering as a dip for rolls or crackers.
- 4 6-oz (170-g) tilapia fillets
- 1½ tsp kosher salt
- ¾ tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 Tbsp crushed garlic (or 6 cubes frozen garlic)
- ¼ cup chopped fresh parsley leaves
- ¼ cup olive oil
- ½ cup (1 stick) margarine or butter
- 2 Tbsp lemon juice or juice from 1 medium lemon
- ½ tsp garlic powder
- 2 tsp kosher salt
- 1 Tbsp fresh parsley, chopped (or 1 cube frozen parsley)
Preheat oven to 375°F (190°C).
Wash tilapia and pat dry. Place in baking dish.
Mix kosher salt, ground black pepper, oregano, basil, garlic, and parsley in a small bowl. Brush tilapia with olive oil; sprinkle evenly with spice mixture. Bake for 20 minutes.
Meanwhile, prepare the lemon butter sauce: Melt butter in a small saucepan over medium heat. Add lemon juice, garlic powder, and salt. Stir well. Remove from heat; add parsley and stir to incorporate. Pour over warm tilapia.
Note: Tilapia is often referred to as the “soy” of fish. It’s versatile and takes on the flavor of any sauce that it is combined with.
(Originally featured in Family Table, Issue 845)
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