Seared tilapia fillet
pan seared tilapia fillet with sauted spinach and chapati
the secret to this recipe is ensuring the fish is fresh,has a firm texture and its moist.
Seared tilapia fillet
pan seared tilapia fillet with sauted spinach and chapati
the secret to this recipe is ensuring the fish is fresh,has a firm texture and its moist.
Cooking Instructions
- 1
Rinse the fish under running water and pat dry with a kitchen paper.sprinkle the fish with lemon juice and crushed garlic,season to taste with salt and black pepper. heat 3 tablespoon of oil in a frying pan.add the fish and cook over medium heat for 3-4 mins each side or until well browned on both sides.
- 2
Meanwhile add the remaining oil in pan,add 1 pc of chopped onion and cook over low heat stirring occasionally for 5 mins until soft and translucent.stir in 1 pc of chopped tomato and cook stirring occasionally for 2 mins, then finally add the blanched spinach, season and saute the spinach until well cooked.
- 3
On a warm serving plate spoon the sauted spinach,using a fish slice transfer the fish fillet onto the serving plate,serve with a chapati, freshly chopped kachumbari salad and a lemon wedge on the side.
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