4 filets of Tilapia
1 1/2 Cups Heavy Cream
1 Stick of Butter
1/4 Cup Lemon Juice
1 tsp Dried Dill
1/4 Cup AP Flour
3 Garlic Cloves
1 Cup Chardonnay (or another dry white)
3/4 tsp Fresh cracked pepper
Melt the butter in a heavy saucepan.
Add the flour, garlic and dill and sauté over low heat for 2 minutes, stirring constantly. Remove from heat.
Add the cream, lemon juice, wine and pepper.
Return to the heat, stirring until the sauce is bubbling and starts to thicken.
Remove from the heat.
Stir well and pour the sauce over the Tilapia and bake at 350 degrees for about 25 minutes or until fish is flakey.
I served this over the "Italian Stir Fry"
1 1/2 Cups Heavy Cream
1 Stick of Butter
1/4 Cup Lemon Juice
1 tsp Dried Dill
1/4 Cup AP Flour
3 Garlic Cloves
1 Cup Chardonnay (or another dry white)
3/4 tsp Fresh cracked pepper
Melt the butter in a heavy saucepan.
Add the flour, garlic and dill and sauté over low heat for 2 minutes, stirring constantly. Remove from heat.
Add the cream, lemon juice, wine and pepper.
Return to the heat, stirring until the sauce is bubbling and starts to thicken.
Remove from the heat.
Stir well and pour the sauce over the Tilapia and bake at 350 degrees for about 25 minutes or until fish is flakey.
I served this over the "Italian Stir Fry"
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