|Fresh tarragon/Dried tarragon||1 Teaspoon|
|Fresh basil||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Tilapia fillets||1 1⁄2 Pound (Rain Forest)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1⁄4 Cup (4 tbs), chopped|
In a medium skillet, sauté the celery, onions and sweet red pepper in butter or margarine until tender. Add the flour, salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil.
Rinse the tilapia fillets in cold water and drain thoroughly. Place the fish in a 12" × 8" × 2" baking dish; spoon the sauce evenly over the fish. Bake at 425º for 8 to 10 minutes or until the fish flakes easily when tested with a fork.