I Ate The Chocodile

This is my favorite dish to make when I want to both eat well and eat healthy. It must be something about the flavors of lemon and wine that always seems to pick up my spirits on a gray day. The fish is delicate and subtle, but fresh and flavorful from the fragrant dill. It is also a snap to make, and takes only thirty minutes from start to finish.

4 Tilapia fillets
1 large leek
1 large lemon
1/4 c semi-sweet white wine, such as Riesling
2 Tbsp olive oil
4 sprigs fresh baby dill
Kosher salt and pepper, to taste

Preheat oven to 425. Cover a small sheet pan with a long piece of parchment paper, about double the length of the pan. Thoroughly wash the leek, and thinly slice the white end, discarding the greens. Arrange the leek slices in a thin pile on the parchment-lined pan. Lay the Tilapia fillets over the sliced leeks. Cut the lemon in half, squeezing the juice of one half over the fish. Trim the end off of the remaining lemon half, and cut into four slices. Salt and pepper the tops of the fish fillets, and drizzle with olive oil. Lay one sprig of dill over each fillet, and top with lemon slices. Fold the parchment over the top of the fish to cover completely. Beginning at one end, take the top and bottom layers of parchment together and fold up a small (about 2-inch) section, making a hard crease. Continue this process until there is only a small spout remaining. Carefully pour in the white wine through this opening, then fold to close. Bake at 425 degrees for 20 minutes.

This dish is excellent served over couscous, as it does a great job of soaking up the flavors of the lemon, wine and leeks. It can also be made in individual pouches, for a unique serving suggestion.

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