I am trying to get my family to eat more fish. I keep seeing reports that we should eat fish 2-3 times a week. I can barely get them to eat it once a week. Even then it is usually met with “the face.” You know “the face” – the scrunchy nose, the pursed lips with the slight scowl.
The Dorito Fish and Crunchy Baked Fish have both been successes the past two weeks so I tried to be a bit more adventurous. I have never had capers and kept hearing that this was the best way to serve fish. So, of course I had to try it. Also, I do not want my kids to grow up like I did and not have exposure to many different spices and foods.
While searching Pinterest for a new recipe I found this recipe for Baked Fish with Lemon Butter and Capers at Simply-delicious.co.za. Sounded simple to make and I had all the ingredients on hand.
This was a nice, light dinner. The sauce was not overpowering yet add a refreshing taste to the fish. Three of the four of us enjoyed the capers in the sauce. The fourth was afraid to try one until his sister dared him. He actually said it was pretty good but only ate 2 or 3 of them. I am hopeful that next time I serve this he will actually eat a bit more.
I think even the children were surprised at how much they enjoyed this dish. It looked fancy and made them feel very grown up. For me it really was very simple and easy to make.
I served this dish with a side of wild rice cooked with chicken stock, broccoli and a green salad.
- 1 – 1 1/2 lbs. of Tilapia
- 2 TBSP Morton’s Season Salt
- 1 1/2 cups butter
- 4 cloves of garlic, crushed
- 5 TBSP Lemon Juice
- 2 TBSP Cream
- Pepper, to taste
- Pre-heat the oven to 400 degrees. Spray the bottom of a 13×9 casserole dish with non-stick spray.
- Place the fish in the prepared pan and sprinkle with the season salt and cover with aluminum foil.
- Place the pan in the oven and allow to bake for 12-15 minutes. Remove the foil from the pan at this point. Allow the fish to bake for another 5 minutes or until cooked through.
- While the fish is finishing cooking melt the butter, garlic and lemon juice together in a small saucepan.
- Add the cream and mix well.
- Add pepper to taste.
- Serve the fish with a generous spoonful of the lemon-garlic butter and a sprinkling of capers.