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Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade




Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Lemon Parsley Tilapia


1 Tilapia filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill cream.

Put the bones and fins of the fish into a saucepan with the water, and put it on to boil. 

Place the fillets folded loosely on a greased tin, and sprinkle them with lemon-juice, pepper and salt. 

Cover with a greased paper, and cook in a moderate oven, about 6 minutes. 

Melt the butter in a clean saucepan, drop the flour in gradually, and mix well. 

Add the fish liquor and boil 10 minutes. 

Then add salt, pepper, cream, lemon-juice, and parsley. 

Arrange the fillets on a dish with the sauce poured over them.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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