Pip's Plate

This was unbelievably yummy. It’s one of the best dishes I think I’ve made and I definitely need to share it! I made it with a Bilberry Reduction – it might need a little work but it was pretty tasty with the fish. You could use this recipe for just about any fish. Serves 2

Lemon Walnut Crusted Tilapia

3/4 c toasted walnuts

zest of 2 lemons

1 T fresh sage, chopped

1 egg

2/3 pound tilapia

Preheat oven to 400 degrees. Process the walnuts till very fine. Combine walnuts, lemon zest, and sage. Lightly beat egg in a separate bowl. Dip the fish in the egg then in the walnut mixture. Bake the fish for approximately 10-15 minutes – will vary depending upon thickness and type of fish.

Bilberry Reduction

1 1/2 cups Bilberry Nectar (I used Bionaturae brand – I was looking for blueberry nectar, but could only find bilberry. It tastes a little like blueberries and raspberries, so it worked well.)

juice of 2 lemons

1 T fresh herbs

1/2 cup sour cream

In a sauce pan over high heat, reduce the bilberry nectar and lemon juice by half. Turn the heat to low and add the herbs. Wisk in the sour cream until combined smoothly. Turn the heat to medium and closely watch the sauce. It will start to bubble and get thicker. When it is to the consistency you desire, turn the heat off and serve over the fish.

Menu & Wine Pairing

We had this meal with some potato croquetas w/ saffron aioli and sauteed broccolini. It goes really well with a soft red wine with low tannins. Oregon pinot noirs are an excellent choice, but any pinot would be nice.