Summer in a Dinner

We have company over this week and my mom entertained them at Singer Island today while I went off to work. They came back sandy and exhausted from a day full of snorkeling (they claim they saw sea turtles!) so I decided to make dinner. Off to Publix! Fresh Halibut, zucchini, squash and corn.. yum! Things were kind of just put together, not by any sort of recipe but I’ll try to get some measurements out for a recipe. Special thanks to Mrs. Nelson who helped me out!

Baked Lemon Talapia in Parchment

The mildness of Talapia really helps pull the lemon flavor together with the fish- I tried it for the first time tonight and it was devine! 

  • Four 1/2 lb cuts of talapia
  • Two whole lemons- one sliced, one juiced
  • A bottle of white wine (You won’t need it all in the sauce, but I’m sure you could find something to do with the rest 😉 )
  • 1/2 stick of butter
  • Parchment Paper
  1. Place the talapia filets in 8 inch pieces of parchment on a cookie sheet (Cut the filets in two so you have four in total)
  2. In a small saucepan, melt the butter and stir in a splash of the wine and lemon juice- stir until reduced
  3. Place a slice of lemon in each packet and then pour the reduction into each packet (it’ll pour out, don’t worry) and fold them up
  4. Bake at 375 for 35 minutes (the fish is done if it is flaky)

I served it with pieces of squash and zucchini and mini carrots sauteed in the same sauce and boiled some corn- delish!      


Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid.

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