Last night we had a tasty tilapia fillet. If you haven't yet tried it, give it a whirl! Tilapia is an inexpensive, mild flavoured white fish and makes a good alternative to cod.
This quick and easy supper was tasty and filling and the veggies added a different texture which actually reminded me of noodles, something I've not been missing but always enjoy!
INGREDIENTS (serves 2)
- 2 Tilapia fillets, boned
- 1 courgette
- 1/2 red pepper
- 1 pack of ready sliced butternut squash
- Olive oil, coconut oil & butter
- 1/2 lemon
- Salt, pepper & chilli flakes
Pop the oven on to preheat (around 180')
Pop the squash slices onto a baking sheet, drizzle with olive oil and sprinkle with salt and chilli flakes.
The squash chips take around 25 minutes to cook. So use the first 15 minutes to prep your veggies etc.
Use a julienne peeler to turn your courgette and pepper into ultra thin strips of goodness.
In a frying pan, heat a tablespoon of olive oil and once hot, put your fish in, skin side down. Sprinkle with sea salt.
In a wok, heat 2 teaspoons of coconut oil and once hot, add your 'julienned' veggies. To this, add a pinch of chilli flakes and stir fry the veggies until soft.
After 4-5 minutes, turn the fish and leave for another 2-3 minutes (this may vary depending on the size of your fillets).
Turn off the heat, turn the fish over and squeeze half the lemon over the fish, whilst still in the pan. Finish with a knob of butter and leave to rest for a minute or 2 until you're ready to serve.
Squeeze the remaining lemon juice into the veggies.
Place the veggies and chips onto the plate and place the fish on top. Use a spoon to drizzle the fish with the lemony butter sauce from the pan.