I did a bunch of switches here - so maybe not a true evaluation. Subbed 1 thinly sliced shallot for onions, 2 tsp. Herbes de Provence for mixed herbs, and topped each fillet with thin lemon slices. Maybe some dark green (parsley?) for final topping would add to presentation appeal. We enjoyed it -- a real change from Home-Autry breaded sauteed servings. Thanks C. Foodie, will do again.
Good, but was missing something. Can't put my finger on it. Maybe a different mix of herbs? I used the "Simon and Garfunkle" mix-parsley, sage, rosemary and thyme. Maybe heating the wine with the garlic and herbs first would bring out more of the herb flavor. I'll try it again, though.
Scrumptious recipe for Tilapia! Will be a keeper, Thanks!