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Mint baked tilapia with Greek salad

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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.

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