Kelli's Gluten Free Kitchen

The Lemon Basil sauce gives the tilapia a very light and fresh flavor. Tonight, we served it on a bed of garlic mashed potatoes with sautéed kale on the side (see previous post for recipes).

GF Lemon Basil Tilapia

6 tilapia fillets
1/3 cup fresh basil leaves
2 Tbsp fresh thyme leaves
4 Tbsp melted butter
4 Tbsp lemon juice
2 Tbsp olive oil
Dash of pepper
Sea salt
GF breadcrumbs*

*To make GF Breadcrumbs simply purée the heel of a loaf of GF bread (tonight I used Rudi’s) in a food processor.

Preheat oven to 450*. In a food processor combine basil, thyme, butter, olive oil, pepper, and lemon juice. Purée until herbs are finely chopped. Pour lemon basil sauce in glass baking dish that will fit the fillets in a single layer. Add the tilapia, turning once to coat in sauce. Lightly sprinkle sea salt on each fillet and then top lightly with breadcrumbs. Cover with aluminum foil. Bake for 12 minutes and then uncover and bake for 3-5 additional minutes. Fish will be white and flake with a fork when done.