Tilapia With Capers and White Wine |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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From the AJC online, What's For Dinner, submitted by Jeanne Besser. Toasted fennel seeds add flavor without being overpowering. White wine and capers add to the Mediterranean nature of this dish. Ingredients:
1 teaspoon fennel seed (toast briefly and set aside) |
12 ounces tilapia fillets |
1 tablespoon dijon mustard |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 tablespoons capers (drained well) |
1/4 cup dry white wine |
Directions:
1. Preheat oven to 425 degrees.
2. In a medium-hot iron skillet briefly toast fennel seeds.
3. In a large Pyrex baking dish sprayed with cooking spray, arrange fillets in a single layer.
4. Spread mustard on the fillets, and sprinkle with salt and pepper.
5. Top with capers and fennel seeds.
6. Pour wine around fish. Oven-roast uncovered for 15-17 minutes, or until cooked through, and some of the wine has evaporated.
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