Tilapia In Wine Sauce With Mushrooms & Crispy Prosciutto

PREP TIME 15 minutes • COOK TIME 25 minutes • TOTAL TIME 40 minutes • SERVES 6 

If you’ve ever felt bored by tilapia, or any other white fish, this recipe will totally change your mind. The sauce, the mushrooms, the crispy prosciutto! None of those are necessarily served with such a delicate piece of seafood traditionally, but that doesn’t mean we can’t give it a go. Trust me—tilapia smothered in cream sauce is delicious! I recommend crusty bread for scooping it all up, of course. And the crispy prosciutto makes this dish shine and feel a little more special. 

INGREDIENTS

• 6 (5-ounce) tilapia fillets 1 teaspoon garlic powder

  Half Baked Harvest Quick & Cozy: A Cookbook Tieghan Gerard

• 1 teaspoon smoked paprika

• Fine pink Himalayan salt and freshly ground black pepper

• 3 ounces thinly sliced prosciutto, torn

• 4 tablespoons (1/2 stick) salted butter

• 8 ounces sliced cremini or shiitake mushrooms

• 1 lemon, sliced, plus wedges, for serving

• 4 garlic cloves, chopped

• 2 tablespoons fresh thyme leaves

• 1 cup dry white wine, such as pinot grigio or sauvignon blanc

• Chopped fresh dill, for serving Crusty bread, for serving

DIRECTIONS

1. Preheat the oven to 400°F.

2. Season the tilapia all over with the garlic powder, paprika, and salt and pepper.

3. In a large skillet set over medium-low heat, arrange the prosciutto. Cook, undisturbed, until crispy all over, 4 to 5 minutes. Transfer the prosciutto to a small plate.

4. In the same skillet over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and cook, undisturbed, until golden on the bottom, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the lemon slices, garlic, thyme, and a pinch each of salt and pepper. Cook, stirring, until the butter is melted and everything is coated and fragrant, 1 to 2 minutes more.

5. Pour in the wine, then remove the skillet from the heat and gently slide the tilapia into the sauce. Bake until the fish is opaque and flakes easily, 10 to 12 minutes.

6. Top with crispy prosciutto and dill. Serve the tilapia with lemon wedges for squeezing and crusty bread for mopping up all that delicious sauce.

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   “Reprinted from Half Baked Harvest Quick & Cozy, Copyright © 2024 by Tieghan Gerard. Photographs copyright © 2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.”

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