Good Fish Guide
Fish of the month recipe for Tilapia
Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil
Tilapia is a wonderfully adaptable fish with a good meaty texture and fine flavours. In this dish we compliment the fish with wilted spring greens and wild garlic and then both a tangy citrus butter and a reduced sunblushed tomato oil. These give visual appeal, vibrant colours and interesting flavours.
Blitz the sunblushed tomatoes, garlic, thyme, paprika and olive oil in a blender until smooth. Pass through a fine sieve. Season to taste with salt pepper and sugar.
Heat the Crème fraîche, vinegar and sugar in a heat resistant bowl over a pan of boiling water. Cut the butter into small cubes, pour over the warm Crème fraîche and stir until the butter has melted. Add the grated rind from the orange and lemon and season to taste. Keep warm.
Heat a little oil in a large frying pan, add the greens and allow to cook for about a minute, tossing frequently. Add a knob of butter, stir in the wild garlic, and season with salt and pepper.
Coat the fish in seasoned flour. Heat the oil in a large non-stick frying pan until sizzling. Add the Tilapia and cook for 2-3 minutes on each side until crisp. Assemble the dish and garnish with the lemon zest and shiso cress.