I made the dish below last night - but used Tilapia since it was in the freezer.
1) This recipe is so easy I could do it from memory.
2) I cooked the Tilapia a few minutes longer since it is a little thicker
3) I think the Tilapia holds the sauce (which I just kind of throw some white wine or some chicken stock in with the scrapings of the skillet for a second along with a little of the leftover lemon - since I don't use it all at first - which you probs don't need to do but I do because I love it)
4) MMMMMM
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