Baked Tilapia with Arugula, Pine Nuts and Lemon Cream Sauce

Ingredients

Contains: milk, wheat, tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 whole Fresh Or Frozen (thawed) Tilapia Fillets
• 2 Tablespoons Olive Oil
• ¼ teaspoons Paprika
• ¼ teaspoons Parsley
• ½ cups Pine Nuts
• ¼ cups Heavy Cream
• 2 Tablespoons Sweet Cream Butter
• 1 teaspoon All-purpose Flour
• 1 whole Meyer Lemon, Juiced
• 8 leaves Arugula

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Pat the tilapia fillets dry, brush both sides with olive oil, and sprinkle with paprika. Place them on a baking sheet.

2. Bake the fillets for 8 minutes, until the flesh is opaque and flakes easily or reaches 145°F (63°C) in the thickest part.

3. While the fish bakes, toast the pine nuts in a dry skillet over medium heat for 2 minutes, stirring often, until golden. Set aside.

4. In a small saucepan over medium heat, melt the butter, stir in the flour for 30 seconds, then whisk in the heavy cream and lemon juice. Simmer 2 minutes until slightly thickened.

5. Stir the parsley into the lemon cream sauce and keep it warm over low heat.

6. Divide the arugula among four plates, top each with a baked tilapia fillet, spoon the lemon cream sauce over the fish, and scatter the toasted pine nuts on top.