October 06, 2010 - 12:34 BST hellomagazine.com Mint baked tilapia with Greek salad GALLERY 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.
