Prep Time: 15 minutes Cook Time: 5 minutes
1/3 cup (75ml) olive oil 1 tsp. (5ml) grated lemon peel
1/3 cup (75ml) fresh lemon juice 4 (6-oz./170g) tilapia fillets
2 tbsp. (30ml) red wine vinegar 2 tbsp. (30ml) lemon juice
1 tsp. (5ml) Dijon mustard 2 tbsp. (30ml) olive oil
1 clove garlic, minced Fresh rosemary springs (optional)
1 tbsp. chopped fresh rosemary
1. Preheat broiler. For vinaigrette, in a small bowl whisk together 1/3 cup (75 millilitres) lemon juice, vinegar, mustard, garlic, chopped rosemary, and lemon peel.
2. Coat a baking sheet with non-stick cooking spray. Arrange fillets on baking sheet. Season with salt and pepper to taste, and drizzle with 2 tablespoons (30 millilitres) lemon juice and 2 tablespoons (30 millilitres) oil. Broil 4 to 6 minutes or until fish flakes easy with a fork. Garnish with rosemary sprigs (if desired) and serve with vinaigrette.
