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Ingredients:
- 2 Regal Whole Tilapia, fresh or defrosted
- 2 tbsps Extra Virgin Olive Oil
- 1 Romaine Lettuce Heart, thickly sliced
- ¼ Cucumber, diced
- 100g Baby Plum Tomatoes, halved
- 4 sprigs fresh Mint
- 25g pitted Black Olives
- 1 tbsp White Wine Vinegar
Method:
- Place 1 sprig of mint in the cavity of each tilapia, make 3 slits in each side of the flesh and place in a roasting tin.
- Finely chop the remaining mint and sprinkle over the tilapia then drizzle over 1 tbsp oil and season. Bake for 15-20 minutes or until the flesh is cooked. Allow to cool.
- Meanwhile mix the lettuce, cucumber, tomatoes and olives in a bowl and toss in the remaining oil and vinegar. Serve with the cold tilapia as a salad.
Serving suggestion: Either serve the fish whole or once cold, remove the flesh and serve on top of the Greek salad. Great served with toasted pitta bread.
Cook's tip: Try adding diced feta cheese and croutons to the salad for a more hearty meal.
Serves 2
Recipe provided by “The Fish Company”
