Oven Poached Tilapia and Broccoli
"This meal could be made with any mild tasting white fish. Broccoli is my choice, or any "hard vegetable" could be used. Cooking is a Creative Sport. This will make a nice meal for one person served with rice."
photo by Bill Hilbrich
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 113.39 g tilapia fillets
- 236.59 ml broccoli floret
- 118.29 ml sliced onion
- 1 fresh lemon, sliced thinly
- 118.29 ml white wine
- 2.46 ml dill weed
- 2.46 ml black pepper or 2.46 ml white pepper
- 2.46 ml salt
directions
- Place the sliced onions in the bottom of an oven proof dish.
- Add the fish on top of the onions, and then the Dill, Pepper, and Salt.
- Add the lemon on top of the fish, followed by the broccoli.
- Pour in the white wine, cover.
- Bake in a pre-heated 400 degree oven for 20 minutes, or until the internal temperature of the fish is 135 degrees.
- Remove from the dish with a slotted spoon, discard the lemons, and serve.
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Reviews
-
Very nice! We doubled it generally (doubling the fish and lemon, leaving the liquid the same) and it was a very nice dinner. Used apple juice instead of wine (we were out). The kids enjoyed it as well. Thanks for a healthy and fast meal. -
We liked this a lot! I doubled this recipe and followed Ladypit's advice (double the fish and lemon; don't double the liquid). It turned out very good. Also, I didn't have white wine, so I substituted a mixture of stock and vermouth. This was very easy to make, and so healthy! Best of all, I had hardly any dishes to wash once I was done cooking. :)Thanks for sharing. -
Fast, easy with readily available ingredients. Most of all, tastes delicious -
I thought it was very good, but my husband and I thought it was missing something. I think next time we are going to try adding a can of tomatoes. The flavor of the fish was great.
Tweaks
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Very nice! We doubled it generally (doubling the fish and lemon, leaving the liquid the same) and it was a very nice dinner. Used apple juice instead of wine (we were out). The kids enjoyed it as well. Thanks for a healthy and fast meal.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
