Baked Tilapia with Crab

Baked Tilapia with Crab

3 tablespoons olive oil, divided
1 tablespoon unsalted butter
12 oz imitation crab
4 tilapia or other white fish filets
1 onion, medium, finely minced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon dried thyme
salt and pepper, to taste
2 tablespoons minced parsley, optional

Preheat oven to 150 degrees.
Place 2 tablespoons of olive oil and the butter in large sauté pan and heat over medium high heat.

Sauté the crab for about 2 minutes per side or until almost cooked through. Remove to an oven safe dish and set aside.

In the same pan cook the fish filets, 2 to 3 minutes per side or until almost cooked through.
Place in the dish with the crab. Cover loosely with foil and place in oven to keep warm.

To the same sauté pan add the shallot and garlic and 1 more tablespoon of olive oil. Sauté until the shallot begins to soften and turn golden. Add the wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in cream, thyme, and salt and pepper. Reduce heat to low and simmer about 1 minute more. Do not allow the cream sauce to boil.

Divide the fish and crab evenly between 4 serving plates. Pour the wine cream sauce over and garnish with minced parsley if desired. Serves 4.

Notes: Red snapper, flounder, cod or ocean perch are suitable tilapia substitutes.