Tilapia with Salsa Verde

Ovenbaked Tilapia with Salsa Verde
4 portions

4 Tilapia fillets, about 120 grams each
1 Tbsp of rapeseed/canola/sunflower oil
Lemon juice from ½ lemon
Salt & Pepper

Salsa Verde:
1 large bunch flat leave (Italian) parsley
1 Tsp capers
3 Italian anchovies
2 cloves of garlic
3 Tbsp olive oil
1 tsp Dijon mustard
Lemon juice from ½ lemon

  • Heat oven to 200 degrees C (400 F)
  • Grease a roasting pan with vegetable oil
  • Place tilapia in the pan and go over with salt and pepper mill
  • Cut lemon in two and squeeze out the juice from one half of lemon over fish
  • Bake fish in oven for about 10-15 minutes, until fish is white and flaky

Salsa Verde

  • In a food processor, place parsley leaves, capers, anchovies, garlic and mustard.
  • Use the Pulse-function to chop
  • Slowly pour in the oil as the food processor goes on slow speed
  • This should take no more than 1 minute
  • Depending on amount of parsley you will need to adjust olive oil to make it thicker or thinner.
  • The sauce should be quite thick
  • Transfer sauce to a serving bowl.
  • Just before serving squeeze lemon juice form the second half of lemon and stir.
  • Note: If you add lemon juice to early the parsley will lose its bright green color and turn into a dull green color.

Serve Tilapia, Salsa Verde with boiled new potatoes or fingerling potatoes and boiled carrots.

Tip: You can also grill Tilapia outside on the grill but as the fish is very thin I recommend using a fish gridiron.

Enjoy!

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