Hudson's Baked Tilapia with Dill Sauce

Ok, continuing the lemon theme of this month, but branching out from desserts (there are more to come, I promise) - fish! With lemon! And dill! What could be better?? (the hubby disagrees on the fish part, but he's rather silly, so we shall ignore him this time)

Hudson's Baked Tilapia with Dill Sauce

      Ingredients
Makes 4 servings
 4 (4 ounce) fillets tilapia
 salt and pepper to taste
 1 tablespoon Cajun seasoning, or to taste
 1 lemon, thinly sliced
        Sauce
 1/4 cup mayonnaise
 1/2 cup sour cream
 1/8 teaspoon garlic powder
 1 teaspoon fresh lemon juice
 2 tablespoons chopped fresh dill

     Directions

1) Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2) Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3) Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4) While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

   I love fish, and the hubby does not, so I'm always looking for new fish recipes for "fend-for-yourself-night", which are at least a bi-weekly occurrence in our household. Plus, anything with dill is always a good option. Add sour cream...even better! Now, on to changes. :D 

   I don't have Cajun seasoning, so I used the Grill Mates Mojito Lime Marinade rubbed on half of the fish filets, and a mixture of seasoning salt, pepper, and garlic salt for the other half. I really liked that combination of flavors with the lemon and dill sauce. I tend to bake my fish a little bit longer than directed, about 25ish minutes for this recipe...I have this phobia of uncooked fish, so I tend on the over-cooked side. These were still moist, so I consider it a success. 

    Made the sauce as directed, with a extra couple dashes of dill (because really, can you have too much dill??), and added a bit less mayo than called for. It was soooooo good! I had more sauce than needed for 1 pound of fish, and I was trying to figure out what else I could use it on! No luck on that, by the way. I served it with roasted asparagus...yum yum!