This is fresh tilapia in an extremely simple preparation. I don’t like a lot of fuss with my fish because the taste is so delicate and ought to be highlighted rather than overcome. As a bonus I had some baby scallops that got thrown into the mix as well. To prep, a brief rinse and pat dry before placing in a shallow baking dish (ungreased). Do not over salt, but sprinkle a moderate amount of each ingredient. Because this is a baked dish, the fish doesn’t get much color so I like to pop it under the broiler for the last 3-5 minutes, keeping a careful eye not to brown. Serve with something equally light like a salad or delicate pilaf with spring vegetables.
3 fresh tilapia filets
16 oz baby scallops
1 lemon, juiced and zested
sprinkling of a crisp, white wine
sea salt flakes, ground black pepper,
3 tbsp unsalted butter
3 tbsp chopped fresh dill
1. Preheat oven to 400 F. Rinse and pat fish and scallops dry, place in shallow baking dish. Try to create reasonable space to cook evenly.
2. Sprinkle all other ingredients evenly over fish and scallops. Place in oven for 15 minutes.
3. Turn broiler on high. Place dish under broiler for 3-5 minutes before serving.