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Fish with Lemon Artichoke Sauce

I adapted this from Aida Mollenkamp's Lemon Chicken with Artichoke Hearts. This dish has a few steps but is prepared all in one pan, It takes less than 25 minutes and is worth the effort. I used tilapia but any hardy white fish fillet would work. The step of dredging the fish in the milk and flour is optional. If left plain, the fish may be slightly less brown but will still have plenty of flavor. Dredging adds about 30 calories per serving and is reflected in the nutritional content here.

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