Tilapia, which is a farm-raised fish, can make even the non-fish lover take notice. Baked in a sweet raspberry vinaigrette with honey, dill weed and mustard gives the fish a great sweet taste with no fishy smell.
4 Tilapia fillets
Season salt
2 Tbsps. Olive Oil
1/4 cup Raspberry Vinaigrette
1 1/2 Tbsps. Honey
2 tsps. Dijon Mustard
1/2 tsp. Dried Dill Weed
Non-stick Cooking Spray
Pre-heat oven to 350F. Spray a 11x7 inch baking dish with non stick.
In a mixing bowl, whisk together the olive oil, raspberry vinaigrette, honey, mustard and dill weed. Arrange the tilapia fillets in a single layer in the prepared baking dish and lightly sprinkle with season salt. Pour mixture over the fish fillets, coating evenly. Bake in pre-heated oven, uncovered for 20 minutes or until fish is flaky with a fork.
