Tilapia with Cilantro Cream

Serves: 4

1 1/2 lb tilapia fillets
1 tbsp butter (melted)
Salt and pepper to taste
1 tbsp olive oil
1 clove garlic (finely minced)
2 scallions (thinly sliced)
1 cup cream (heavy)
1/4 cup cilantro (fresh, chopped)
1 tbsp lime juice
1 tsp zest (lime, finely grated)

Heat the oven to 375°F. Line a baking pan with foil; spray with nonstick cooking spray.

Brush the tilapia fillets lightly with butter and arrange in the prepared pan. Sprinkle the fillets lightly with salt and pepper. Bake the fish for about 20 minutes, or until the tilapia is cooked through and flakes easily with a fork.

Heat the olive oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add the heavy cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly.Stir in the fresh chopped cilantro, lime juice, and zest, and salt and pepper to taste. Simmer for about 1 minute longer.

Drizzle some of the sauce over each serving of fish.