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Tilapia with Chive-Caper Sauce
The Cookie Lady loves cool to cold weather, but spring is here and we have to adapt. Easy recipes are not enough! With no more big wool sweaters and heavy winter coats to hide whatever needs hiding, the dish you prepare for your family must not only be quick, but light as well. And of course, it has to be braces-friendly.

Once you've tried this recipe, check out this easy variation on this basic recipe for another warm weather dinner.

Prepare the base

Preheat oven to 400°. In an ovenproof dish melt

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil

Add

  • 2 to 4 scallions, chopped, including some of the green part
Cook 2 to 3 minutes.

Add the fish

Place in the butter-oil mixture

  • 12 oz. of tilapia filets
turning the fish to coat with the butter, oil and scallions. Salt and pepper (I use white pepper) the fish.

Finish the preparation

Top the fish with

  • 3 Tbsp. chopped chives (or more scallions) or
  • 1 Tbsp. freeze-dried chives
  • 1 Tbsp. capers which have been well rinsed
  • ½ ripe tomato which has been seeded and chopped
  • Juice of half a lemon
Bake in preheated 400° oven about 15 minutes, depending upon how thick the fish is. It should be opaque and almost ready to flake. Squeeze a bit more lemon juice over the cooked dish for a nice bright flavor.

Serves 2 to 3.

Note: This recipe will even work for Passover, just use all olive oil for a pareve meal. I served this and my Tilapia with Shallots, Dill, and White Wine with roasted asparagus simply dressed with olive oil, salt and pepper, baked at 400° about 15 minutes.

A Cookie Lady Recipe

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