Filter
Reset
Sort ByRelevance
Brenda Kral
Roasted tilapia with fennel salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
35 minMain dishpotato slices, sliced leek, garlic, cooking dairy, dried Provençal herbs, grated young cheese, beef chipolata, tomato,fast potato-leek dish
-
25 minMain dishpotato slices, fennel bulb, mayonnaise, lemon, salmon fillets, olive oil, cucumber, lamb's lettuce,roasted salmon on potato salad
-
20 minMain dishfrozen cod fillet, sunflower oil, butter, onion, curry paste, curry powder, sour cream, fresh parsley, dried parsley, Dutch shrimp, Norwegian shrimp,Fish from the oven
-
20 minMain dishchicken bouillon, turmeric, White rice, sunflower oil, chicken fillet, garlic, paprika, farmer's sausage, pomodori tomatoes, crayfish, bunch onions,polder paella
Nutrition
425Calories
Sodium0% DV0g
Fat48% DV31g
Protein60% DV30g
Carbs1% DV4g
Fiber0% DV0g
Loved it