Lemon Cream Tilapia #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is so flavorful, quick, easy and delicious! A family favorite in the making! If using frozen tilapia, thaw before cooking. I recommend Sriracha hot chile sauce.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

•  Reynolds Wrap Foil
• 4  tilapia fillets
• 1  cup heavy cream
• 1⁄4 cup lemon juice
• 2  garlic cloves, chopped
• 2  teaspoons honey
• 1  teaspoon hot chili sauce
• 1  tablespoon butter
•  salt and pepper
• 2  green onions, chopped (to garnish)
•  white rice

Directions

1. Preheat oven to 400 degrees. In a small bowl, add heavy cream, lemon juice, garlic, honey, Sriracha and set aside. Line cookie sheet with 2 layers of Reynolds Wrap Foil. Pat tilapia dry with paper towel, place on cookie sheet and season with salt and pepper to taste. Pour heavy cream mixture over tilapia and top with tablespoon of butter. Cover tilapia with 2 layers of Reynolds Wrap Foil and seal tightly. Place in oven and cook for 10-12 minutes. Remove foil very carefully, as steam will release quickly and is very hot. Sprinkle with green onions. Serve over white rice with generous amounts of lemon cream sauce.