TILAPIA CON BAGNA CAUDA – Tilapia with Bagna Cauda Sauce
Ingredients
2 tbsp butter, unsalted
2 tbsp extra-virgin olive oil
2 tsp extra-virgin olive oil
3 anchovy fillets, minced
1 ½ tsp garlic, finely chopped
1 tbsp fresh basil, chopped
1 tsp lemon zest
6 (6 ounce) skinless tilapia fillets (may substitute with Haddock or Sole Fillets)
salt
Freshly ground black pepper
BAGNA CAUDA
Heat the butter and 2 tablespoons of the oil in a medium, heavy saucepan over medium heat, just until the butter is melted, stirring frequently.
Chop the garlic and mince the anchovies.
Add the anchovies and stir until they are dissolved, about 2 minutes. Add the garlic and cook about 30 seconds.
Remove from the heat and stir in the basil and lemon zest. Season sauce to taste with salt.
Preheat the oven to 200º F.
Heat 2 teaspoons of oil in large, heavy skillet over medium-high heat. Sprinkle fish fillets with salt and pepper.
Working in two batches, cook the fish until just opaque in the center, about 3 minutes per side.
Transfer to a platter. Cover with foil and keep warm in the oven while cooking the second batch of fish.
When all the fish is cooked, drizzle the sauce over and around the fish and serve.
Serves 6
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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