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Talapia with Lemon Dill Sauce




Source of Recipe


Family Circle Magazine


List of Ingredients




Sauce:
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon black pepper

Potatoes and Fish:
3/4 pound small red skinned potatoes, cut in half
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 talapia fillets, about 4 ounces each
2 tablespoons lemon juice
4 sprigs fresh dill
1 lemon, sliced



Recipe



Heat oven to 400 °.


Sauce: In a small bowl, stir together the mayonnaise, lemon juice, chopped dill, salt and pepper. Cover and refrigerate until ready to serve.
Potatoes and fish. Coat a baking sheet with nonstick cooking spray. In a medium-size bowl, toss the potatoes with the olive oil and 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Place on the prepared baking sheet and roast at 400° for 30 minutes. Turn after 15 minutes.


Meanwhile, spray a 13 x 9 x 2-inch baking dish with cooking spray. Place the talapia fillets in the baking dish and drizzle the lemon juice over the top. Season with the remaining salt and pepper. Place the dill sprigs around the fillets and arrange the lemon slices on top of the fillets.


Place the fish in the oven with the potatoes during the last 20 minutes of cooking time.