Ingredients
4 tilapia fillet (approximately 1 1/4 lbs or two large fillets split in half, 4 pieces)
2 tablespoons margarine
1/3 cup flour
2 egg, beaten
7 ounces cashew nuts (not raw)
1/3 cup mixed olives (green and black pit less)
2-3 sprigs basil, leaves, washed and free of sand, then chopped
3 1/2 ounces caper
2 lemon, cut up into wedges

LEMON SAUCE
2 egg yolk
1/4 cup chicken stock (cold)
1 cup chicken stock, heated
2 lemon, juice of
3 tablespoons marsala wine
1/4 teaspoon salt
3 tablespoons peanut oil (substitute vegetable oil, not olive oil)
4 tablespoons cornstarch

Directions
Chop cashew nuts into very small pieces but not fine (motorized mini-chopper works best) and then place on a big plate.

Whisk the 2 eggs and place into a bowl.

Place the flour on a big plate.

Place aluminum foil over a baking pan and grease with margarine.

Place one fillet in flour (coat both sides) FIRST and then deep into the egg mixture SECOND; Next place fillet in the cashews and press down; Next flip the fillet and press the nuts into the other side of the fish; Then place onto the baking pan; Do this for all 4 fish fillets, also sprinkle the top of the fillets with extra ground cashews.

Place baking pan with the fish into a pre-heated over at 325 degrees and bake for about 20-25 minutes… test to see if the fish is done, but not overcooked.

THE LEMON SAUCE
Place 2 egg yolks in 1/4 cup of COLD stock and whisk until smooth.

Add lemon juice, Marsala wine and salt to 1 cup heated stock.

In a small pot heat peanut oil and then add the cornstarch stirring (add a little of the stock if necessary to prevent it from becoming lumpy); Next gradually add the lemon juice/stock, whisk until smooth and resulting in the consistency for a thick sauce; Let the sauce bubble for about 1 minute, then remove from heat and let sit for about 2 minutes.

Next gradually add the beaten egg yolks into the lemon stock, whisk until smooth (do not let the eggs set).

Remove fish to an individual plates; place some olives on one side; Drizzle a little of the lemon sauce on the fish and pour some of the sauce on the plate (by the side of the fish); garnish the fish and sauce with chopped basil leaves and capers.

Add cooked vegetables to individual plates as desired and served with extra lemon wedges.

Enjoy this mouth watering recipe!

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