Best Baked Tilapia With Roasted Zuccini Penne White Wine Cream Sauce Recipes

BAKED TILAPIA WITH WHITE WINE AND HERBS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
• Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
• Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
• Bake in a preheated oven 350 degrees F, for 30-35 minutes.
• Transfer the Tilapia to a serving dish and keep warm.
• Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
• Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

BAKED TILAPIA WITH VEGGIES, HERBS, AND WINE

Steps:

• Preheat oven to 450°F.
• Spray a baking dish (about 11"X7") and arrange filets in a single layer.
• Overlap slightly if necessary.
• Sprinkle with salt and paprika; Set aside.
• In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes.
• Add sherry and tarragon, and simmer 2-3 minutes more.
• If this mixture is very wet, simmer to reduce another minute or two.
• Spoon contents of skillet over fish.
• Bake@ 450F 20-30 minutes, depending on the thickness of your filets.

BAKED TILAPIA

Steps:

• Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.

PAN SEARED TILAPIA IN WHITE WINE LEMON SAUCE RECIPE - (4.1/5)

Steps:

• Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.

BAKED TILAPIA WITH ROASTED ZUCCINI, PENNE, & WHITE WINE CREAM SAUCE

Steps:

• Line a small rimmed baking sheet with foil and drizzle with olive oil.
• Place tilapia fillets on baking sheet and arrange zucchini slices around the fish in a single layer.
• Drizzle remaining olive oil and lemon juice over fish and zucchini. Season with pepper, paprika, Italian seasoning, onion powder and garlic powder. Sprinkle fish lightly with cornmeal.
• Bake in a 375 degree oven for 30 minutes or until zucchini is tender and fish is opaque through and flaky.
• Cook pasta according to package directions. Drain and set aside.
• In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of flour, stir to combine. Cook 2 minutes, stirring constantly, until cooked and smooth (this is a roux).
• Add wine and lemon juice to pan, stir to combine, and bring quickly to a boil. Add thyme, and continue to boil until sauce is thick and coats a spoon. Stir in a tablespoon of milk or cream.
• Off heat, stir in the remaining 2 tablespoons of butter, one at a time, adding the second tablespoon just as the first is almost melted.
• Serve fish and zucchini over pasta and top with sauce.