Milk-poached Tilapia

I saw a recipe suggestion for fish poached in milk and thought it sounded a little weird, but worth a try.  I just laid tilapia fillets in a 9x13 pan, sprinkled on some Old Bay and covered with milk (a cup? maybe a little more, enough to just cover the fish).  I baked it uncovered for about half an hour, flipping them about 20 minutes in.  The milk evaporated a bit, although not enough to thicken into a sauce.

They were good, a little bit buttery almost, but without a thick creamy feeling.  It might be good to bake them longer and let the milk boil off or to pour it off and reduce into a sauce.  I served it with some simple roasted potatoes and steamed carrots.