Roasted tilapia with fennel salsa

Name: roasted tilapia with fennel salsa
Total time: 30 min
Yield: 4
Ingredients: 2 lemon; 600 gram tilapia fillet; 100 milliliters olive oil; 2 fennel bulb; 2 clove garlic; 45 gram anchovy fillet; 2 tablespoon fresh mint; 2 tablespoon capers

Ingredients

2 lemon
600 gram tilapia fillet
100 milliliters olive oil
2 fennel bulb

2 clove garlic
45 gram anchovy fillet
2 tablespoon fresh mint
2 tablespoon capers

Directions

Cut 1/2 lemon into slices and squeeze out the remaining lemons. Sprinkle the fish with a little lemon juice (keep the rest) and sprinkle with salt and pepper.
Heat 2 tablespoons of oil and fry the fennel and garlic for 7-8 minutes at medium height until the fennel is al dente.
Allow to cool and pour in the anchovies, mint, capers, the rest of the lemon juice and 6 tablespoons of olive oil.
Heat the remaining olive oil and fry the tilapia fillets 2-3 minutes per side.
Serve the fish with the fennel salsa and garnish with lemon slices. Tasty with baked potatoes.