Baked Tilapia With White Wine And Herbs
Need a gluten free and pescatarian main course? Baked Tilapia With White Wine And Herbs could be a super recipe to try. This recipe serves 1. One portion of this dish contains roughly 101g of protein, 25g of fat, and a total of 971 calories. Head to the store and pick up onions, cornstarch, salt & pepper, and a few other things to make it today. To use up the herbs you could follow this main course with the Mint Chocolate Chip Cupcakes as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Tilapia can be paired 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. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.