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2011-07-14 digital edition

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2011-07-14 / General Stories

From the Chef’s Corner

by Chef Deedle

Lemon-Dill Talapia

I don’t know how often you eat fish, and most people prefer fried catfish, but this is absolutely the best ovencooked fish I’ve tried. We eat a lot of Talapia. It’s a very mild tasting fish and good baked or fried.

2 Tbs. butter
4 Talapia fillets, lemon pepper,
salt and black pepper to taste
1 carrot, shredded
1-2 fresh lemons, thinly sliced
1 Tbs.fresh dill or dried
4 pieces parchment paper





Rinse Talapia in water. Pat dry. Set aside. Thinly slice lemons. Set aside. Tear enough parchment paper to wrap each fillet. Place parchment paper on large cookie sheet. Place thinly sliced lemons on bottom of each piece of parchment paper and place Talapia on top of lemons. Season with lemon pepper, salt and black pepper. Sprinkle shredded carrots and fresh dill over fish. Melt butter in small saucepan and pour over fish. Tightly wrap fish in paper so that it won’t leak through. Cook at 350 degrees for 30 minutes or until flaky.

Delicious!

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