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meatless friday redesign For health reasons, my husband hasn’t eaten any sort of “white” grain for many years, including rice, white flour, and potatoes. This is a recipe I dreamed up one day when he was craving baked potatoes. I infused all the usual flavors we associate with baked potatoes into a fish! So, of course, potatoes make a great side for those of us who can eat them. "Meatless Friday: Baked Potato Tilapia" by Karen Ullo (CatholicMom.com) Copyright 2018 Karen Ullo. All rights reserved.[/caption] Baked Tilapia: 2 large tilapia fillets Juice and zest of one lemon 1 tbs. white wine 1 tbs. olive oil or avocado oil Salt, pepper, and Italian seasoning to taste Preheat oven to 325. Line a baking dish with cooking spray and place the fish inside. Mix together lemon juice, wine, and oil. Pour this over the fish. Sprinkle each fillet with salt, pepper, Italian seasoning, and lemon zest. Bake at 325 for about 30 minutes. Cheesy Sour Cream Sauce: Because of its ingredients, this sauce is prone to break. Add each ingredient very slowly, stirring as much as possible. Keep the flame very low, and never let it bubble more than just a little. When you see bubbles, turn it down. 2 tbs. butter ¼ cup white wine 1/8 tsp. salt 1/8 tsp. pepper ¼ tsp. Italian seasoning ½ tsp. lemon zest ½ cup shredded Colby jack or cheddar cheese ¼ cup milk 2 heaping tbs. sour cream Melt butter in a small sauce pan. Add wine and seasonings. Add the cheese. Let it melt, then slowly add the milk, stirring frequently. Add the sour cream 1 tbs. at a time, stirring constantly. Garnish: 2-3 chopped green onions If you make this on a day other than Friday, also garnish with strips of crispy bacon or, even better, crispy prosciutto! Enjoy!

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Copyright 2018 Karen Ullo