Woolies’ responsibly sourced farmed tilapia and basa are both great alternatives, as their mild taste works with a range of flavours. Plus, they’re Aquaculture Stewardship Council (ASC)-certified, so they’re a sustainable choice.
Unleash your kitchen creativity with filleted, deboned and skinned tilapia and basa fillets or, for a fuss-free option, go for the lightly smoked tilapia, which comes with lemon-and-garlic butter.
DUKKAH-COATED TILAPIA AND SLAW
In a mortar, mix 50 g pine nuts, 3T coriander seeds and 3 T sesame seeds. Add 1⁄2 t each ground cumin, chilli powder, ground cinnamon, ground cloves and ground nutmeg. Lightly crush the mixture with the pestle. Drizzle 2 T melted butter over Woolies’ tilapia and cover with the dukkah spice. Bake for 8 minutes at 180°C.
For the slaw, shred 1⁄3 cabbage and toss with 1 apple, sliced into matchsticks. In a small bowl, combine 6 T plain yoghurt, 1⁄2 t Dijon mustard, 4 t lemon juice and 1 t brown sugar. Pour the dressing over the cabbage mixture and toss to coat.
GRIDDLED BASA
Season Woolies’ basa fillet with salt and sear in a hot griddle pan for 3 minutes on each side. Serve with mixed herbs and thinly sliced radishes. Drizzle with olive oil and a squeeze of lime juice.
FENNEL TILAPIA
Thinly slice 2 fennel bulbs and toss with 1 sliced red onion. Add a few chopped fennel fronds, season with salt and pepper and drizzle with the juice of 1 lemon and 5 T olive oil. Serve with Woolies’ lightly smoked tilapia with lemon-and- garlic butter, prepared to package instructions.
Learn more at woolworths.co.za.
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