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Fish of the month recipe for Tilapia

Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil

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.


2 Tilapia, boned and skinned
Seasoned flour
2 tbs sunflower oil
200g spring greens shredded, de-stalked and carefully washed
A handful of wild garlic
A knob of butter
150ml Creme fraeche
1 tbs lemon vinegar
Half tsp sugar
40g unsalted butter
Grated rind of 1 lemon
Zest of 1 lemon
Grated rind of half an orange
Salt and freshly ground black pepper
100g sunblushed tomatoes
100ml olive oil
2 cloves of garlic
1 tsp paprika
1 sprig of thyme
A pinch of sugar
Shiso cress

Serves 2


Tomato oil: 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. Citrus butter: Heat the Creme fraeche, vinegar and sugar in a heat resistant bowl over a pan of boiling water. Cut the butter into small cubes, pour over the warm Cr?â¿me fra?â«che and stir until the butter has melted. Add the grated rind from the orange and lemon and season to taste. Keep warm. Wilted greens: 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.

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Emma Spofforth

Emma Spofforth

I have been in the kitchen for my whole career, ca not imagine being anywhere else. Thankfully I am still learning every day, from my colleagues, our new recruits, our wonderful network of suppliers and most recently, my whizzy new oven!

My connection with seafood

Party Ingredients is an independent catering company specialising in one off events ranging from State Banquets to wedding receptions. Fish and seafood are included throughout out menu portfolio; they add prestige and glamour to the menu and we constantly develop new recipe ideas and presentations.

Why sustainability is important to me

Sustainability is now central to our catering business. Both our clients and staff expect us to use ingredients from sustainable and ethical sources. We serve simple, delicious food which meets these criteria and this is an increasing factor in the success of our business. logo

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