Welcome back into my life. I've missed you. For years and years (those being the diet years when I made myself eat fish) you were the one and only fish that I could tolerate. You were mild and never tasted fishy, which always amazed me, considering that you are indeed a fish.
However, a few years back I ate one of your relatives that must have been sprayed by a skunk or something even worse. Since that time, I have shied away from you. Perhaps you hadn't even noticed my absence, but in case you also missed me, I'm sorry for judging you for that one bad skunky/fish experience.
Now I don't know if fish read blogs, but in the event that you do, please check out the Crabby Cook. He'll make you chuckle if you're the sort of fish that enjoys sarcasm, which I most certainly do. The recipe I adapted from his blog is actually one of Ina Garten's, but I wouldn't have found it had it not been for his blog.
Again, I'm so glad to have you back in my life. I'll be seeing you in my oven again soon.
Mustard Roasted Tilapia (adapted from Ina Garten)
12 ounces tilapia filets (this was three moderately sized pieces for me)
kosher salt and pepper
1/4 cup heavy cream
1/4 cup sour cream
1 1/2 TBSP Dijon mustard
1/2 TBSP whole-grain mustard
1 TBSP finely diced sweet onion
1 tsp drained capers
Preheat oven to 425 degrees. Place the tilapia filets in a baking dish and season generously with kosher salt and pepper.
Combine cream, sour cream, Dijon mustard, whole-grain mustard, onion and capers in a small bowl. Season with salt and pepper.
Spoon mixture over tilapia, completely covering each piece.
Bake for 10-15 minutes depending on the thickness of the fish. To serve place fish on plate and spoon pan sauce over fish.
(I had more sauce than I needed to cover the fish before baking so I refrigerated it and it was excellent the following night on grilled pork loin chops)