Recipes Tilapia with Citrus Bagna Cauda 3.0 (4,512) 1 Review Bagna cauda literally means "warm bath." It's a warm garlicky sauce that is used for dipping vegetables in the Piedmont region of Italy. Giada de Laurentiis add some orange juice and lemon zest to lighten the flavors and make it perfect for pouring over flaky tilapia fillets. Use leftovers to brighten the flavor of steamed cauliflower or simple boiled potatoes.Adapted from Giada's Family Dinners book, by Giada De Laurentiis.Plus: More Seafood Recipes and Tips By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on November 24, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 anchovy fillets, minced 1 1/2 teaspoons minced garlic 2 tablespoons fresh orange juice 1 tablespoon finely shredded fresh basil 1 teaspoon lemon zest 1 teaspoon orange zest Salt 2 teaspoons pure olive oil Six 6-ounce skinless tilapia fillets Freshly ground pepper Directions Preheat the oven to 200°. In a medium, heavy saucepan, melt the butter in the extra-virgin olive oil over moderate heat, stirring frequently. Add the anchovies and stir until they 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. Heat the pure olive oil in a large, heavy skillet over moderately high heat. Sprinkle the fish with salt and pepper. Working in 2 batches, cook the fish until just opaque in the center, about 3 minutes per side. Transfer the fish to a platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the bagna cauda over and around the fish and serve. Make Ahead The bagna cauda sauce can be made up to 1 day ahead. Cool, then cover and refrigerate. Rewarm before using. Rate it Print