Grilled tilapia with basil dressing

Grate the yellow skin thinly from the lemon. Squeeze out the fruit. Rub in the tilapia fillets with a total of 1 tsp lemon juice and sprinkle with salt. Put the pieces of fish in the refrigerator for about 1 hour.

Halve the tomatoes and scoop out the seeds. Cut the tomatoes into pieces. Beat in a bowl a dressing of the rest of the lemon juice and 5 tbsp oil. Stir in the pieces of tomato, grated lemon zest and basil and season with salt and chili pepper.

Heat the barbecue or grill pan before. Brush the pieces of fish with the remaining tablespoon of oil and place them on the barbecue, preferably between a fish clip.

Gril the tilapia fillets brown and done in about 8 minutes. Turn the fish halfway through the grilling time. Place the tilapia fillets on a plate and spoon the dressing over them. Delicious with Provençal potato salad.