Yield: 2 servings
Whole tilapia gutted, cleaned and descaled (ask the fish counter to do this for you) : 2
Capers: 4 tsp
Olive oil: 2 tbsp
Low fat mayonnaise: 2 tbsp
Dijon mustard: ½ tsp
Gherkin finely diced: 1
Make 3 slits in each side of the tilapia and fill each cavity with 1 tsp capers, season. Finely chop the remaining capers.
Heat the oil in a large frying pan and fry the tilapia on a low heat for 10 minutes,covered. Turn the tilapia over and fry for a further 5 minutes, covered or until the flesh is cooked.
Meanwhile, mix the mayonnaise with the mustard, gherkin and chopped capers and serve with the tilapia.
Serving suggestion: Serve with new potatoes and a green salad.
Cook’s tip: Try squeezing lemon juice over the fish before serving for extra flavour. The tartare sauce can be made in advance and stored in the fridge.
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