You could use most any white fish fillet for this preparation. The hint of Dijon complements the richness of the roasted artichokes, while the red pepper flakes kicks up the heat just a bit to refresh.
2 pieces tilapia fillet
1 Tbsp good real mayonnaise
1 tsp Dijon mustard
1 jar roasted artichokes packed in oil (I used Trader Joe’s)
crushed red pepper flakes
Preheat oven to 400F. Whisk the mayonnaise and Dijon together in a small bowl. Place tilapia fillets in an oiled casserole or baking dish. Divide Dijonnaise between each tilapia fillet.
Paint the Dijonnaise all over each fillet with the back of a spoon. Top fillets with artichokes, scattering about whole dish. Garnish with red pepper flakes.
Bake about 20 minutes until just cooked through. Serves 2-3.
I served with boiled baby potatoes and green beans.
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