Baked Tilapia With White Wine and Herbs
2 fresh tilapia, 250-300g (8-10z) each, gutted and descaled
150 ml (¼ pint) white wine,
4 tablespoons freshly-chopped mixed herbs
15 grams (½ oz) butter
2 tablespoons creme fraiche
Arrange the tilapia side by side in a lightly oiled roasting tine or ovenproof dish.