Main Dishes

Baked Talapia with Mustard, Lemon and Horseradish Sauce

52

Made this tonight with baked squash/zuchinni and leftover crockpot jambalaya (see my recipes). It was DELISH!

4
4 (6-ounce) tilapia fillets
3 tablespoons chopped fresh parsley, divided
1 tablespoon lemon juice
2 teaspoons prepared horseradish
¾ teaspoon Dijon mustard
¼ cup chicken broth
3 tablespoons butter, divided into 4 slices
½ teaspoon lemon zest
1 teaspoon chopped fresh thyme
1 lemon, cut into 4 wedges
salt and pepper to taste
Preheat the oven to 400ºF. Lightly butter a medium casserole dish. Season the tilapia with salt and pepper. Add 1 tablespoon of the parsley, lemon juice, horseradish, mustard, and broth to the casserole dish and whisk to combine. Place the tilapia fillets in the casserole dish and spoon the horseradish mixture of them. Top each fillet with a slice of butter and bake, basting occasionally if desired, until the fish flakes easily with a fork, about 20 minutes. Sprinkle the fish with the remaining 2 tablespoons of parsley and lemon zest. Serve with the lemon wedges.
Nutritions

Calories
132

Sodium
103mg
4% DV

Fat
9g
14% DV

Protein
8g
16% DV

Carbs
6g
2% DV

Fiber
2g
9% DV