Amongst the things Harry and I did not quite expect when we embarked on our journey to Belgium, Poland, and Sweden was the amount of seafood we would eat. From mussels in Brussels (who knew?), to river trout in Zakopane, to herring in Stockholm, we ate like sea-faring kings.
While I haven’t tried to recreate any of the dishes we had on our trip at home (yet), a few were reminiscent of a tilapia dish that I grew up with. This tilapia recipe is something my mother has been making for ages, and pairs best with fresh sauerkraut and mashed potatoes made with sour cream and a pinch of dill. The cooking method means there is pretty much no way you can overcook the fish, and the recipe is so versatile you can apply it to most any fish (it’s great with salmon or red snapper). Go forth and apply it to your favorite vacation fish!
Baked Tilapia with Lemon and Dill
From Mama’s Kitchen
Makes 4 Servings
4 tilapia fillets
salt and pepper
4 tablespoons butter
several sprigs of dill
Prepare 4 large pieces of tin foil. Each piece should be big enough to wrap around a fillet of tilapia. Season each fillet of tilapia with salt and pepper and place in the center of a piece of tin foil.
Cut the butter into squares and place a few squares on each fillet. Slice the lemon and put a few slices on each fillet. Finally, put several sprigs of dill on each fillet.
Wrap the tin foil around each fillet and seal tightly. Place in the oven and bake for 15-25 minutes. The beauty of the pouches is that they keep steam in so you are unlikely to overcook your tilapia, but you should still check it periodically so you don’t dry it out.
Once the tilapia is cooked, remove the lemon and dill, and serve in the tin foil to retain the melted butter and juices.