Baked tilapia with roasted veggies, to be served with a crème fraîche based lime, chive and dill sauce
Baked tilapia with roasted veggies, to be served with a crème fraîche based lime, chive and dill sauce
by geon
2 Comments
ashtree35
Please post your recipe / list of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Just roast the veggies in the oven on a baking sheet. Cover the tray in any fat first, to avoid sticking. Drizzle over some more fat and sprinkle with salt. Oregano is optional. I used left over oil I had been deep frying stuff in for extra flavor. I set the oven on 200 C for 30 min.
I reused the same tray for the fish, after the veggies to save on cleanup. I placed the fish frozen in the tray and sprinkled with some salt and pepper. They will release a lot of water so fat isn’t needed. A bit lower temp, 150 C or so for 15-20 min.
The sauce was 400 ml of creme fraiche, 100 ml of mayo, the juice and grated peel of one small lime, finely chopped dill and chives maybe 20 ml of each when packed, salt and pepper to taste.
2 Comments
Please post your recipe / list of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
# Recepie
Veggies used:
* carrot
* parsnip
* potato
* sweet potato
* cabbage
Just roast the veggies in the oven on a baking sheet. Cover the tray in any fat first, to avoid sticking. Drizzle over some more fat and sprinkle with salt. Oregano is optional. I used left over oil I had been deep frying stuff in for extra flavor. I set the oven on 200 C for 30 min.
I reused the same tray for the fish, after the veggies to save on cleanup. I placed the fish frozen in the tray and sprinkled with some salt and pepper. They will release a lot of water so fat isn’t needed. A bit lower temp, 150 C or so for 15-20 min.
The sauce was 400 ml of creme fraiche, 100 ml of mayo, the juice and grated peel of one small lime, finely chopped dill and chives maybe 20 ml of each when packed, salt and pepper to taste.