Lemon Cream Tilapia #RSC Recipe

Name: Lemon Cream Tilapia #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap Foil; 4 tilapia fillets; 1 cup heavy cream; ¼ cup lemon juice; 2 garlic cloves, chopped; 2 teaspoons honey; 1 teaspoon hot chili sauce; 1 tablespoon butter; salt and pepper; 2 green onions, chopped (to garnish); white rice

Servings: persons

Reynolds Wrap Foil
4 tilapia fillets
1 cup heavy cream
¼ cup lemon juice
2 garlic cloves, chopped
2 teaspoons honey
1 teaspoon hot chili sauce
1 tablespoon butter
salt and pepper
2 green onions, chopped (to garnish)
white rice

1
Preheat oven to 400 degrees.
2
In a small bowl, add heavy cream, lemon juice, garlic, honey, Sriracha and set aside.
3
Line cookie sheet with 2 layers of Reynolds Wrap Foil.
4
Pat tilapia dry with paper towel, place on cookie sheet and season with salt and pepper to taste.
5
Pour heavy cream mixture over tilapia and top with tablespoon of butter.
6
Cover tilapia with 2 layers of Reynolds Wrap Foil and seal tightly.
7
Place in oven and cook for 10-12 minutes.
8
Remove foil very carefully, as steam will release quickly and is very hot.
9
Sprinkle with green onions.
10
Serve over white rice with generous amounts of lemon cream sauce.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Reynolds Wrap Foil, 4 tilapia fillets, 1 cup heavy cream, ¼ cup lemon juice, and more.

Yes, Lemon Cream Tilapia #RSC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Cream Tilapia #RSC

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