Рецепт Baked Tilapia with Lemon Butter

by Christine Lamb

The origin of the lemon has not yet

been determined; science suggests it may be northwestern India, cultivated for

more than 2,500 years. Arab traders

brought the lemons to the Middle East and Africa sometime after 100 C.E

It

is believed to have been introduced into southern Italy around 200 C.E.; and cultivated

in Egypt and in Sumer, the southern portion of Mesopotamia a few centuries

later.

At first, lemons was not cultivated

as food: It was an ornamental plant, until around the 10th century. In the 11th

century, the Arabs introduced the lemon into Spain and by 1150, the lemon was

widely cultivated in the Mediterranean. Crusaders returning from Palestine

brought it to the rest of Europe.

Lemons came to the New World

in 1493, when Christopher Columbus brought lemon seeds to Hispaniola. Spanish

conquest spread the lemon throughout the New World, where it was still mainly

used as an ornamental plant, and for medicine. Lemons were grown in California

by 1751; and in the 1800s in Florida, they began to be used in cooking and flavoring.

Research Source: The Nibble

Simple

and tasty.

Baked

Tilapia with Lemon Butter

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

4

tilapia fillets

4

• tablespoon butter, melted
• salt
• and pepper to taste
• 1
• teaspoon lemon juice
• 1
• teaspoon creole seasoning

Directions:

Place

fillets on sheet pan. Season fillets with salt. In small bowl, combine melted

butter, salt, pepper and lemon juice. Pour over fillets. Sprinkle fillets with

creole seasoning.

Bake

at 425 degrees, about 8 to 10 minutes, until fish flakes easily with a fork.

Enjoy!