Lemon-and-garlic butter tilapia with blood orange salad
4
Easy
5 minutes
20 minutes
Whole tilapia stuffed with lemon-and-garlic butter makes an easy centrepiece for a relaxed summer meal. Cook it until golden and lightly charred, then serve it with a fresh blood orange salad tossed with basil, dill and parsley. The citrus cuts through the richness of the buttery fish, while the herbs keep everything light and fresh. It’s a simple, summery dinner that looks far more impressive than the effort involved.
Ingredients
Method
- 2 tbsp olive oil
- 1 x Woolworths Whole Stuffed Tilapia with Lemon & Garlic Butter
- 80 g Woolworths Baby Leaf Mix
- 2 blood oranges, cut into segments
- 10 g basil
- 2 g dill, torn
- 5 g parsley, roughly chopped
Method
Ingredients
1. Heat a griddle or non-stick pan with olive oil. Place the whole fish in the pan and cook for 6–8 minutes on each side, or until slightly charred. Don’t fret if some of the skin comes off – it is the nature of the fish! Finish off in a preheated oven of 200°C for 5–8 minutes, or until cooked through. Alternatively, place the fish on a baking tray, drizzle with oil and place under a preheated grill for 20–25 minutes.
2. Toss the blood oranges and herbs together with olive oil and serve alongside the hot, buttery fish.
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