Baked Tilapia with Mustard-Tarragon Marinade
2 Tbsp rice vinegar or white wine vinegar2 Tbsp olive oil
1 Tbsp dijon mustard
1/2 tsp dry tarragon
1/8 tsp pepper
1 to 1.5 lb. tilapia fillets, cut in serving pieces (can use cod, salmon, perch)
Preheat oven to 450*F. In a large bowl whisk together all ingredients (except fish). Rinse fish & pat dry. Add fish to marinade and turn pieces to coat well; let marinate in fridge 15 minutes or longer. Lay fish, overlapping thin areas, in a shallow baking pan and drizzle with any remaining marinade. (I line the baking pan with foil for easy cleanup.) Bake, uncovered, until fish is opaque through, about 7 minutes for fish 3/4-inch thick.
Serves 4
from the kitchen of Alicia