BAKED TILAPIA IN ARTICHOKE and PAPRIKA CREAM SAUCE

Prep Time – 10 minutes

Cooking time – 15 minutes

Yields – 4 servings

½ cup all purpose flour

1 egg, slightly beaten

2 cups oats – (Quaker oats)

4 large tilapia fillets

¼ cup canola oil

2 tablespoons olive oil

1 small yellow onion, peeled and diced

2 large tomatoes, diced

2 tablespoons fat free cream cheese

½ cup “light” sour cream

½ cup vegetable stock

1 small canned artichokes, (in water) drained

2 tablespoons paprika

Salt and pepper to taste

Pre heat oven to 400 F

Place flour, egg and oats in 3 separate flat containers. Dredge fish into the flour and shake excess flour. Brush or dip the fish (both sides) into the egg. Dredge fish into the oats and season with salt and pepper. Finish the process until all the fillets are coated. Chill fish in the refrigerator for 30 minutes. Heat the canola oil in a medium non stick skillet over medium to high heat. Sear both sides of the fish for about a minute each.  Repeat process until all fish are seared. Place seared fish in a baking tray and bake for another 10 minutes until fish are golden brown. Meanwhile sweat the onions using the olive oil in a small sauté pan for about 5 minutes until brown. Add the tomatoes and cook for another 2 minutes. Meanwhile, process the cream cheese, sour cream, stock, artichokes and paprika in a blender until smooth. Season the sauce with salt and pepper.  Add the cream sauce into the onions and tomato mixture and turn off stove. Remove from the stove. To serve – place fish fillets in a platter and drizzle sauce on top and around the fish.  Serve right away.