{"id":4312,"date":"2010-01-10T15:57:03","date_gmt":"2010-01-10T20:57:03","guid":{"rendered":"http:\/\/crankymouse.com\/?p=4312"},"modified":"2010-01-10T15:57:03","modified_gmt":"2010-01-10T20:57:03","slug":"baked-tilapia-with-white-sauce","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2010\/01\/10\/baked-tilapia-with-white-sauce\/","title":{"rendered":"Baked Tilapia with White Sauce"},"content":{"rendered":"<p>2 pounds tilapia<br \/>\n1\/2 lemon, juiced<br \/>\n1\/2 cup milk<br \/>\n1 tablespoon butter<br \/>\n2 teaspoons dill<br \/>\nsalt and pepper to taste<br \/>\n<br clear=\"all\">Sauce<br \/>\n3\/4 cup milk<br \/>\n1\/4 cup flour<br \/>\n3 tablespoons butter<br \/>\n1\/2 lemon, juiced.<br \/>\n1 teaspoon dill<br \/>\nsalt and pepper to taste<br \/>\n<br clear=\"all\">Rinse the tilapia and place in a baking dish in a single layer.  Melt butter and combine with milk and lemon juice.  Pour over fish.  Season with dill, salt and pepper.  Bake at 400\u00b0 F for 15 minutes.  Remove from oven and reserve juices for the sauce.<br \/>\n<br clear=\"all\">Melt the butter in a saucepan.  Whisk in flour and continue cooking for one minute.  Pour reserved liquid from fish into a measuring cup and add enough milk to reach 1 1\/4 cups.  Pour milk and lemon juice into the roux and simmer to thicken for 5 minutes.  Finish with salt, pepper and dill and serve over fish.<br \/>\n<br clear=\"all\"><br \/>\nMakes 4-6 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 pounds tilapia 1\/2 lemon, juiced 1\/2 cup milk 1 tablespoon butter 2 teaspoons dill salt and pepper to taste Sauce 3\/4 cup milk 1\/4 cup flour 3 tablespoons butter 1\/2 lemon, juiced. 1 teaspoon dill salt and pepper to taste Rinse the tilapia and place in a baking dish in a single layer. Melt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-4312","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=4312"}],"version-history":[{"count":4,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4312\/revisions"}],"predecessor-version":[{"id":4320,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4312\/revisions\/4320"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=4312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=4312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=4312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}