BAKED TILAPIA FILLETS WITH TOMATILLOS (for four)

1 pound tomatillos

2 cups water

1 clove garlic, minced

¼ onion, chopped

1 serrano chile, minced

2 tablespoons vegetable oil

1 teaspoon salt

2 teaspoons lime juice

four 5 to 6 ounce, ¾ inch thick tilapia fillets, rinsed and patted dry with paper towels

1/4 cup sour cream

chopped cilantro, for garnish

1. Remove husks from the tomatillos, then wash them under cold running water. Combine the tomatillos and water in a saucepan. Bring to a boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid and set aside.
2. Saute garlic, onion and chile in oil in a large, heavy skillet until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to a simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice. Add the tilapia fillets and nap with the tomatillo sauce.
3. Bake at 375* until fish flakes easily when tested with a fork, about 20 minutes. Just before serving, spoon sour cream over fish and sprinkle with cilantro.

adapted from the Los Angeles Times