老公在公司做滿四年，就有一個月的有薪假，好不容易熬了四年，當然要放假囉，他有二個選擇：放四週領四週，放二週領四週。當然能放四週領四週是最好，不過他認為公司不能沒有他那麼久﹝是他認為啦，我想是他怕放太久回去沒工作﹞，所以他選擇放二週領四週，趁這機會完成家裡的裝修工程。

既然老公在家，我又剛好放暑假，我就有心情自己下廚，Everyday Italian的節目看那麼久，也是時候自己來試試食譜囉。好幾道菜我都有興趣一試，限於就夫妻二人，那就每天試一道菜吧。

Tilapia 今天做Tilapia，台灣名字叫吳郭魚﹝大陸稱為羅非魚﹞，我之前只是將魚放進烤箱烤，淋上一點檸檬汁、灑上一點鹽巴和胡椒粉。扒光魚皮和魚刺的吳郭魚和我印象中的不同，所以從來不知道那魚就是鼎鼎大名的吳郭魚。不過今天要做的是義大利式口味的Tilapia with Citrus Bagna Cauda，很簡單，味道卻棒極了。 

六人份的材料：

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets ﹝如果你還搭配其他菜色，二人一片魚就夠了，或是選小一點的魚﹞
Salt and freshly ground pepper

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

食譜取自Food Network’s Everyday Italian

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28066,00.html