Definitely everyone’s favorite! This dish has been cooked in our houses ever since we were kids. My aunts have their own versions of this. They all have different “twists” with regards to the sauce. I still love the classic the most though. And this recipe offers that taste.
Our friend over at Food For My Family has this to say about this recipe:
“With wild salmon harder to find during these gray winter months, we ventured out of the box and picked up tilapia this week, what some may call the budget fish. In the realm of eco-friendly fish, U.S.-farmed tilapia usually makes the grade.”
It’s probably one of the fishes I like. Dad used to cook it in coconut sauce and a few vegetables so I grew up falling in love with it. We usually eat it with rice and with fish sauce on the side just for flavor. This dish is something that I just added in my favorites list. It’s simple, but it’’’ surely satisfy your taste buds.
Ingredients
2 pounds Great Value tilapia
1/2 lemon, juiced
1/2 cup Borden milk
1 tablespoon Kerrygold butter
2 teaspoons dill
salt and pepper to taste
Sauce
3/4 cup Borden milk
1/4 cup Gold Medal flour
3 tablespoons Kerrygold butter
1/2 lemon, juiced.
1 teaspoon dill
salt and pepper to taste
Instructions:
Rinse the tilapia and place in a baking dish in a single layer. Melt butter and combine with milk and lemon juice. Pour over fish. Season with dill, salt and pepper. Bake at 400° F for 15 minutes. Remove from oven and reserve juices for the sauce.
Melt the butter in a saucepan. Whisk in flour and continue cooking for one minute. Pour reserved liquid from fish into a measuring cup and add enough milk to reach 1 1/4 cups. Pour milk and lemon juice into the roux and simmer to thicken for 5 minutes. Finish with salt, pepper and dill and serve over fish.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Pour the mixture of butter and milk to the side so that the fish remain covered with the lemon, salt and pepper during baking
Thanks again to Food For My Family for this amazing recipe.
