Zan and I were looking for a new take on tilapia. Normally we’d bake fish with a drizzle of olive oil, salt, pepper and lemon juice, but we decided to kick it up a notch with a great mustard he got from his parents as a gift (thanks, Laura and Jim!)
Ingredients:
- 3 Tilapia Filets
- 2 tbsp. Cape Cod Gourmet Tangy Horseradish and Maple Mustard
- 1 tbsp. Butter
- 1 tbsp. Olive Oil
- 1/4 Cup White Wine
- 1/2 Lemon
- 2 tsps. Capers
Spread about 1 tbsp. mustard on the filets and bake in the oven for about 15 minutes at 400*. In a separate sauce pan, combine the other tbsp. mustard, olive oil, butter, juice from half a lemon and white wine and bring to a rapid boil. Reduce heat, add capers and let simmer for about 5 minutes or so until sauce reduces.
We drizzled sauce over the cooked fish and served with a side of steamed veggies and couscous. Delicious!
Do you have any tilapia or white fish recipes to share?
foodie on the run 