Mint Baked Tilapia with Greek Salad

Name: Mint Baked Tilapia with Greek Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: 4 sprigs fresh mint; 2 whole tilapia, gutted, cleaned and descaled; 2 tbsp. extra virgin olive oil; 1 romaine lettuce heart, thickly sliced; 0.25 cucumber, diced; 100g baby plum tomatoes, halved; 50g pitted black olives; 1 tbsp. white wine vinegar

Over a year ago 4,060 views

Prep: 15 mins

Cook: 25 mins

Serves: 2

Main Course

Ingredients

4 sprigs fresh mint
2 whole tilapia, gutted, cleaned and descaled
2 tbsp. extra virgin olive oil
1 romaine lettuce heart, thickly sliced
0.25 cucumber, diced
100g baby plum tomatoes, halved
50g pitted black olives
1 tbsp. white wine vinegar

Accompaniment

Method

1
1. Preheat the oven to 200oC, gas mark 6.

2. 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 20-25 minutes or until the flesh is cooked. Allow to cool.

3. 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.

4. 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.

Chef's Tips

Try adding diced feta cheese and croutons to the salad for a more hearty meal.

Have you tried? Making slits in the flesh of the fish when marinating to allow the flavour to penetrate.