Baked Tilapia With White Wine and Herbs
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 fresh tilapia, 250-300g (8-10z) each, gutted and descaled
150 ml (¼ pint) white wine, 
1 cloves garlic, finely chopped
4 tablespoons freshly-chopped mixed herbs
6 salad onions, diagonally sliced
Salt and freshly ground black pepper
15 grams (½ oz) butter
1 teaspoon cornflour, blended with a little cold water
2 tablespoons creme fraiche

Preparation

1 Arrange the tilapia side by side in a lightly oiled roasting tine or ovenproof dish. 2 Pour over the wine, sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. 3 Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 180 C/350 F/Gas Mark 4 for 30-35 minutes. 4 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. 5 Stir in the creme fraiche, pour over the fish and serve immediately, sprinkled with the remaining herbs.