Lemon, Dill Tilapia

We do not eat any meat on Monday and I try to serve fish or seafood at least twice a week.  By cutting back on the amount of red meat that we eat, I hope that I am lowering our risk of heart failure and stroke.  Also, serving seafood, fish, and vegetarian meals, along with red meat helps to keep dinner interesting.

I had to learn to like fish.  A decade ago, when I was trying to find a fish that I would eat, my husband suggested tilapia because it isn't too 'fishy.' This is the very first fish recipe that I ever created. It is fast and simple. The dill, lemon, and butter complement one another and the fish. 

In time I learned to like fish.  For this recipe, I use dill grown in our herb garden,  lemons from the Farmers' Market, and tilapia farmed in Florida, so I can feel good about not just our health, but the heatlh of our community.  If you have picky eaters, this is a fish recipe that they might be willing to try.

Servings: 4-6
Time:    Prep: 10 minutes; Cook: 15 Minutes
Hardware:  paper towels, measuring spoons, a knife, a baking sheet, foil, and a metal spatula

Ingredients:

• 1 pound tilapia
• 4 large lemons
• 8 sprigs of fresh dill
• ¼ teaspoon black pepper
• ½ teaspoon sea salt
• ½ stick very cold butter

1. Preheat the oven to 450°.
2. Line the baking sheet with foil.
3. Rinse the fish in clean water and pat dry.  Cut into serving sizes.
4. Zest and juice one of the lemons.
5. Slice the butter into thin pats.
6. Wash the dill and remove it from the stems.
7. Wash and slice the remaining lemons. Remove any seeds
8. Place the fish onto the prepared baking sheet. 
9. Sprinkle with half the salt and pepper. Lay half the lemons, half the dill, and half  the butter on the fish.   
10. Bake the fish for 7 minutes and then carefully flip the fish with the spatula.
11. Salt and pepper the other side of the fish.  Cover with the remaining lemons, dill, butter, lemon zest, and juice.
12. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not over cook the fish.  It is done when it is opaque and flakes easily.

Serve with Curry Cream Sauce,  Orzo Pilaf, and sliced cucumbers