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Mint baked tilapia with Greek salad

06 OCTOBER 2010

Ingredients (Serves 2)

• 4 sprigs fresh mint
• 2 whole tilapia, gutted, cleaned and descaled (ask the fish counter to do this for you)
• 2 tbsp extra virgin olive oil
• 1 romaine lettuce heart, thickly sliced
• ¼ cucumber, diced
• 100g baby plum tomatoes, halved
• 25g pitted black olives
• 1 tbsp white wine vinegar

Method

Preheat the oven to 200oC, gas mark 6.

Place 1 sprig of mint in the cavity of each tilapia, make 3 slits in each side of the flesh and place in a roasting tin. Finely chop the remaining mint and sprinkle over the tilapia then drizzle over 1 tbsp oil and season. Bake for 20-25 minutes or until the flesh is cooked. Allow to cool.

Meanwhile mix the lettuce, cucumber, tomatoes and olives in a bowl and toss in the remaining oil and vinegar. Serve with the cold tilapia as a salad.