400g Tilapia, scaled, gutted and cleaned: x2
Finely sliced preserved lemons: 4 tbsp
Cloves garlic, halved: 2
Fresh basil: 1 bunch
Rapeseed oil: 4 tbsp
White wine: 5 fl oz
Sea salt and black pepper:
Preheat the oven to 180°C/Gas 4.
Cut 4 x 40cm lengths of non-stick baking paper.
Place 1 length on a baking tray and place half the preserved lemon and garlic along the centre. Top with the Tilapia.
Place the remaining lemon and garlic in the cavity of the fish. Sprinkle the fish with sea salt and black pepper, top with the basil and tie with kitchen string to secure. Pour the oil and wine over the fish and top with the other length of the non-stick baking paper.
Fold the edges to enclose and seal the parcel, repeat process and bake for 30-35 minutes or until cooked through.
Serve with juices and more lemons.
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