By JessEntrekin on December 11, 2006
Photo by Derf
Photo by Derf
"A favorite style of cooking fresh white fish of Isabel Allende. Can be used with any white fish."
Serving Size: 1 (393 g)
Servings Per Recipe: 2
"Three stars for the recipe overall, but a bonus star for the bed of Vidalia onion slices. Not only does the onion impart a nice flavor to the fish, but it also serves as a sort of baking rack, keeping the fish out of the olive oil at the bottom of the dish."
"Lovely, simple, quick and flavourful tilapia! the star of the recipe is the sweet onions!! delicious!!! served with potato salad, green salad and steamed yellow wax beans and baby carrots, delicious meal, thanks for posting I will be making this again. love those onions!!! they really enhance the tilapia!!"
"This was a good dish but I wouldn't make it again. My husband really liked it but I found it a little plain for my tastes."
"Made for our dinner last night (cutting it in half) and I did season the fish with a fish herb mixture along with the salt and pepper. I used a maui sweet onion ( got at the farmer's market) and added a little pat of butter on top. DH loved it (it didn't have a coating) and I really enjoyed it also. Served with steamed snow peas and rice pilaf. Thank you for posting. Made for Spring PAC 214."
"Nice, light flavor, and can't be beat for how easy and quick this recipe is. I used red onions and they did make this dish extra tasty. Be sure to use enough lemon juice; the acid is what keeps this dish from tasting bland. I thought 400 degrees for 15 minutes was too much. I added a little butter to the tops of the fish, then baked at .375 degrees for 12 minutes."
"A very tasty, light dish! My fiance and I love it!"