Thursday, April 9, 2015

Roasted Lemon-Pepper Tilapia

I use my copy of Kosher by Design Short on Time frequently, so when I saw that the author also had a Passover cookbook, I made sure to buy it ahead of this holiday.  While several recipes are a tailored specifically for Passover, many are just favorites from her other books that happen to be Kosher for Passover.  One of those recipes that caught my eye was the one for roasted lemon-pepper cod.  I added it to the menu plan for this week and I have to say, it did not disappoint!  Even my cream-sauce hating husband liked it!

I made a few adjustments to make it work better for my family (including switching the fish out for tilapia due to the size of the filets available at my market) and will be sure to make this again in the future.  I ended up with a lot of leftover sauce (I changed the measurements in the recipe below so you shouldn't have this issue) and I'll say, this sauce was also delicious when eaten with my leftover gnocchi.


Roasted Lemon-Pepper Tilapia (slightly adapted from Passover by Design)

four 6oz filets of tilapia, cod, or halibut
1 large lemon
coarsely ground black pepper
1 1/2 cup heavy cream
1 tsp onion powder
scant 1/4 cup reduced fat sour cream

- Preheat oven to 375 degrees F
- Line a jellyroll pan with parchment paper
- Season both sides of fish with salt, then place them on the prepared pan
- Using a microplane, zest the lemon over the fish, reserving the lemon.  Sprinkle with pepper.
- Roast for 20 min.
- While fish is cooking, heat the heavy cream in a medium saucepan over medium heat, until it starts to form bubbles around the edges.
- Reduce heat to medium-low, then add the juice from the lemon and onion powder.  Simmer on low heat for 7-10 minutes to reduce until slightly thickened.
- Remove the saucepan from the heat and whisk in the sour cream.
- Transfer fish to plates or serving platter, spoon the sauce over the fish (or spoon the sauce onto the plate, place the fish on top, then drizzle more sauce over the fish).

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