Fish of the month


Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil

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Picture of Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil

Tilapia is a wonderfully adaptable fish with a good meaty texture and fine flavours. In this dish we compliment the fish with wilted spring greens and wild garlic and then both a tangy citrus butter and a reduced sunblushed tomato oil. These give visual appeal, vibrant colours and interesting flavours.


Cooking time   0
Fish type   White round fish
Serves   2

Ingredients

2 Tilapia, boned and skinned
Seasoned flour
2 tbs sunflower oil
200g spring greens shredded, de-stalked and carefully washed
A handful of wild garlic
A knob of butter
150ml Creme fraeche
1 tbs lemon vinegar
Half tsp sugar
40g unsalted butter
Grated rind of 1 lemon
Zest of 1 lemon
Grated rind of half an orange
Salt and freshly ground black pepper
100g sunblushed tomatoes
100ml olive oil
2 cloves of garlic
1 tsp paprika
1 sprig of thyme
A pinch of sugar
Shiso cress

Preparation

Tomato oil: Blitz the sunblushed tomatoes, garlic, thyme, paprika and olive oil in a blender until smooth. Pass through a fine sieve. Season to taste with salt pepper and sugar. Citrus butter: Heat the Creme fraeche, vinegar and sugar in a heat resistant bowl over a pan of boiling water. Cut the butter into small cubes, pour over the warm Cr├â¿me fra├â«che and stir until the butter has melted. Add the grated rind from the orange and lemon and season to taste. Keep warm. Wilted greens: Heat a little oil in a large frying pan, add the greens and allow to cook for about a minute, tossing frequently. Add a knob of butter, stir in the wild garlic, and season with salt and pepper.

Cooking

Coat the fish in seasoned flour. Heat the oil in a large non-stick frying pan until sizzling. Add the Tilapia and cook for 2-3 minutes on each side until crisp. Assemble the dish and garnish with the lemon zest and shiso cress.