Tilapia with Sorrel Sauce

(See "Fish and Squish" Sept. 20)
This may be the first repeat since we started this blog, apart from grilling a steak and putting something on it. In fact, one of the reason for starting it was to keep track and to dispel my sense that we had had pasta al salmone every week.
So since we've had the first freeze, Barbara harvested the last of the sorrel, and we made the Troisgros Bros sorrel sauce again, on cornmeal-dusted tilapia. I forgot to "nap" the plates avec the sauce, so I quickly lifted each fillet and shoved the sauce in under. The last of the potato salad on the side. A cena bianca (said to be good for the digestion) ma non troppo.

Although actually, the Sept. 20 fish and squish was a plain, not a cornmeal-dusted, tilapia, so technically this is not a repeat.