Baked Tilapia with Tarragon-Scallion Stuffing & Butter Sauce

Name: Baked Tilapia with Tarragon-Scallion Stuffing & Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters coarse fresh breadcrumbs (from a baguette or other crusty white loaf); 2 teaspoons Dijon mustard; 79 milliliters dry vermouth; 1 large egg, beaten; 2 teaspoons chopped fresh tarragon or 3/4 teaspoon crumbled dried tarragon; 4 servings Kosher salt and freshly ground black pepper; 79 milliliters homemade or low-saltÂ chicken broth; 59 milliliters thinly sliced scallions (white and tender light green parts from about 4 scallions); 4 fillets tilapia fillets, about 6 oz. each; 6 Tbs cold unsalted butter

Baked Tilapia with Tarragon-Scallion Stuffing & Butter Sauce might be just the main course you are searching for. One portion of this dish contains about 40g of protein, 23g of fat, and a total of 462 calories. This recipe serves 4. If you have scallions, dijon mustard, tarragon, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position a rack in the upper third of the oven and heat the oven to 400F. Melt 4 Tbs. of the butter in a medium saucepan or skillet over medium-low heat. Lightly brush the inside of a 9x13-inch Pyrex baking dish with some of the melted butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Sauce Pan

Oven

Transfer 1 Tbs. of the melted butter to a small dish and keep warm.

Ingredients you will need

Butter

Add the scallions to the remaining butter in the saucepan and cook, stirring, until softened, about 2 min. In a medium bowl, mix the melted scallion butter with the breadcrumbs, tarragon, beaten egg, 1/4 tsp. salt, and several grinds of pepper. Lightly season the fillets on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Green Onions

Tarragon

Butter

Pepper

Salt

Egg

Equipment you will use

Sauce Pan

Bowl

Lay a fillet on a work surface with the pointed end facing you. Mound a quarter of the stuffing on the pointed half of the fillet. Fold the wide, split end of the fillet over and press firmly (but dont squish) to cover the stuffing. Some stuffing will remain exposed.

Ingredients you will need

Stuffing

Put the stuffed fillet in the buttered baking dish. Repeat with the remaining fillets.

Equipment you will use

Baking Pan

Brush the tops of the fillets with the reserved tablespoon of melted butter.

Ingredients you will need

Butter

Pour the vermouth and chicken broth around, not over, the fillets.

Ingredients you will need

Chicken Broth

Vermouth

Bake until the fish feels firm but flaky and the insides of the fillets look opaque when pierced with the tip of a sharp knife, 20 to 25 min. Using a thin, flexible slotted metal spatula, transfer the fillets to four dinner plates.

Ingredients you will need

Fish

Equipment you will use

Oven

Spatula

Knife

Add 1 Tbs. cold butter to the hot baking dish and whisk until the butter melts. Repeat with the remaining 1 Tbs. butter and the mustard. Season the sauce with salt and pepper and spoon over the fillets.

Ingredients you will need

Salt And Pepper

Mustard

Butter

Sauce

Equipment you will use

Baking Pan

Whisk

Serve immediately.

Size

based on four servings, Calories

360, Fat

20, Fat Calories

180, Saturated Fat

11, Protein

30, Monounsaturated Fat

6, Carbohydrates

360, Cholesterol

165, Fiber

Photo: Scott Phillips

Rate this Recipe and View Reviews

9, Polyunsaturated Fat

2, Sodium

Equipment

Ingredients

Servings:

237milliliters

coarse fresh breadcrumbs (from a baguette or other crusty white loaf)2teaspoons

Dijon mustard 79milliliters

dry vermouth 1large

egg, beaten 2teaspoons

chopped fresh tarragon or 3/4 teaspoon crumbled dried tarragon 4servings

Kosher salt and freshly ground black pepper 79milliliters

homemade or low-saltÂ chicken broth 59milliliters

thinly sliced scallions (white and tender light green parts from about 4 scallions)4fillets

tilapia fillets, about 6 oz. each 6Tbs

cold unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.