Tiffany N Giles
Tilapia with chive oil and toasted zucchini
A tasty recipe. The main course contains the following ingredients: fish, chives ((25 g), finely chopped), olive oil, red onion (finely chopped), chili pepper (crumbled), mint ((a 15 g), finely chopped), parsley ((a 30 g)) , coarsely cut), red wine vinegar, zucchini, unpeeled baby potatoes ((pondjekriel), washed), flour, tilapia fillets (fish) and butter.
- 1 bag chives (25 g), finely chopped
- 250 ml olive oil
- 1 Red onion finely shredded
- Chili pepper crumbled
- Bag fresh mint (a 15 g), finely chopped
- Bag parsley (a 30 g), coarsely cut
- 2 tablespoons Red wine vinegar
- 3 courgettes
- 1 kilo unpeeled potatoes (pond jeck), washed
- 6 tablespoons flour
- 6 tilapia fillets fish
- 25 g butter
Dab in chives and mix with 6 tbsp oil, season with salt and pepper. Stir in bowl of onion with chilli, fresh mint and parsley. Vinegar with 4 tbsp oil and salt and pepper to beat dressing. Zucchini in the length with cheese slicer cut into long thin slices, stick if necessary. halve. Heat up the grill pan. Melt the zucchini with 2-3 tbsp oil. Stir in a grill pan over a high heat for 5 minutes, half-turn. Repeat zucchini in shell. Mix the onion mixture and dressing. Keep the mixture covered until use.
Bake potatoes boil in 15 minutes. Tilapia with salt and pepper sprinkle and wallow in flour. Fry 4 tbsp oil in large frying pan. Fish in 6 min. Cooking trays, halfway turning. Drain the potatoes and shake them with butter. Spread fish over six hot plates and drizzle oil over them and drip them around. Serve the courgette mixture and new potatoes next to it.
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