Tilapia In White Wine With Scallions & Thai Basil
- 1 fillet tilapia (or other mild, white fish)
- 1 tablespoon crisp white wine (I used sauvignon blanc)
- 1 tablespoon chopped scallions
- 1 tablespoon chopped Thai basil
- 2 tablespoons cold butter, in pieces
- kosher salt
- tin foil
- Preheat the oven to 350F. Lay a sheet of tin foil (about twice the length of your fillet) on a rimmed baking sheet.
- Place the tilapia fillet in the middle of the foil. Pour 1 tbsp white wine over the fillet and dot with the chopped butter. Sprinkle with a big pinch of kosher salt, the chopped scallions, and the chopped basil.
- Bake for 18-20 minutes. Resist the urge to peek; the fish should be white and flaky when you unwrap it. If it seems undercooked simply re-wrap and bake for a few more minutes.
- Carefully transfer the fillet to a plate (this is where the fish spatula comes in), spoon over some of the juices from the foil packet, and serve with a cold glass of the same wine you cooked the fish in.
fillet tilapia, white wine, scallions, basil, cold butter, kosher salt, foil
Taken from food52.com/recipes/14987-tilapia-in-white-wine-with-scallions-thai-basil (may not work)