I used to hate fish, I shouldn't say hate because I had never really tried fish and I was not adventurous with food, I was quite picky. I am still picky, but since meeting my husband who is a fisherman and now eating paleo foods I have started to open up more with my palette. Fish was a must especially with a fisherman as my husband. The first fish I had tried that Mike ( my Husband ) made me was fried perch, covered with fish crisp. I absolutely loved it, but it would make me sick and that was due to the fish crisp. I then tried rainbow trout and tilapia and both are my favourite now. So I am venturing out now into the fish world and experimenting much more than I ever did before and I am proud of myself. Tonight I was eating with just my two youngest children and I decided to experiment with the tilapia I had purchased. I just went with the flow of cooking and this dinner turned out amazing. I did use white potato in the vegetable medley, but you can use sweet potato instead.
For the salsa
4 vine tomatoes, diced
1 tsp of fresh basil, chopped finely
1 tsp of fresh oregano, chopped finely
2 cloves of garlic, crushed
pinch of salt and pepper
1 shallot, diced
1 tbsp of lemon juice
2 tilapia fillets
pinch of salt and pepper
1 tbsp of olive oil
1tsp of red chilli paste (optional as it is spicy)
Vegetable medley
1 zucchini, sliced
1 yellow pepper, diced
1 white potato or sweet potato cut into chunks
french inspired salad dressing for drizzle over vegetables ( recipe can be found under recipe list "more")
Preheat oven to 345'. Place the fillets on a baking sheet lined with tin foil. Drizzle the fish with olive oil and sprinkle salt and pepper on top. Squeeze the chilli paste onto the fillets, this is optional. Place the fish into the oven for about twenty minutes or until fish is cooked through. In the meantime place the salsa ingredients in a bowl and mix well. Put aside until fish is cooked. To make the medley Place all ingredients into a frying pan and sautee the vegetables with safflower oil or coconut oil until they are soft. Place the fish on a plate and spoon the salsa on top of the fish. Place the medley beside the fish and drizzle the salad dressing over the vegetables and voila.
For the salsa
4 vine tomatoes, diced
1 tsp of fresh basil, chopped finely
1 tsp of fresh oregano, chopped finely
2 cloves of garlic, crushed
pinch of salt and pepper
1 shallot, diced
1 tbsp of lemon juice
2 tilapia fillets
pinch of salt and pepper
1 tbsp of olive oil
1tsp of red chilli paste (optional as it is spicy)
Vegetable medley
1 zucchini, sliced
1 yellow pepper, diced
1 white potato or sweet potato cut into chunks
french inspired salad dressing for drizzle over vegetables ( recipe can be found under recipe list "more")
Preheat oven to 345'. Place the fillets on a baking sheet lined with tin foil. Drizzle the fish with olive oil and sprinkle salt and pepper on top. Squeeze the chilli paste onto the fillets, this is optional. Place the fish into the oven for about twenty minutes or until fish is cooked through. In the meantime place the salsa ingredients in a bowl and mix well. Put aside until fish is cooked. To make the medley Place all ingredients into a frying pan and sautee the vegetables with safflower oil or coconut oil until they are soft. Place the fish on a plate and spoon the salsa on top of the fish. Place the medley beside the fish and drizzle the salad dressing over the vegetables and voila.