Baked Tilapia with White Wine

• 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

Ingredients for 2 servings (585 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Arrange the tilapia side-by-side in a lightly oiled roasting tin or ovenproof dish.

2. 2

   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.

3. 3

   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.

   Oven
4. 4

   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.

   Stovetop
5. 5

   Pour the sauce over the fish, and serve immediately, sprinkled with the remaining herbs.