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09 March 2011

Lemon Rosemary Tilapia


4 tilapia filets (can use any white fish)
1 lemon
4 sprigs of rosemary
extra virgin olive oil (EVOO)
capers (small container)
salt & pepper

Cover cookie sheet with a layer of aluminum foil. Place filets side by side on the aluminum foil. Cut lemon in half. Squeeze juice of half the lemon over all four filets. Drizzle EVOO over fish as desired. Salt and pepper to taste. Cut the other half of the lemon into four discs. Place a sprig of rosemary and a lemon disc on each filet. Sprinkle capers over filets as desired. Cook uncovered for 12-15 minutes at 350 degrees.

Tip: Squeeze lemon with cut side up to prevent seeds from falling onto fish.
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3 comments:

  1. El Leon NegroMarch 9, 2011 at 10:48 AM

    Capers, Lemon, and White Fish are an amazing combination of contrasting flavors!
    Great recipe Suzzy, Spanks!

    And look, there is plenty left over for another meal either the following day or later in the week - you multi-tasker, you.


    Too bad my blog doesnt have a [like] button.

    ReplyDelete
  2. UnknownMarch 9, 2011 at 1:12 PM

    Omg, this looks absolutely delicious. I'm definitely trying this, thanks!

    ReplyDelete
  3. SuzannahMarch 10, 2011 at 9:13 AM

    It is very tasty! And it re-heats perfectly for lunch the next day with no fishy smell. I am a huge fan of simple, easy, flavorful recipes.

    ReplyDelete

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