Paprika, Lemon & Garlic Tilapia

I had missed fish and wanted something easy and fresh to make. 

INGREDIENTS:

2Kg Tilapia Fillet

2 Tbsp Spanish Paprika or Regular Paprika

1 Garlic Bulb

1 Large Lemon

2 Tsp Salt

1 Tsp Black Pepper

7 Tbsp Vegetable Oil

2 Large Broccoli Florets

4 Large Carrots or 6 Medium Carrots

1 Onion

 

SAUTÉED VEGETABLES:

1. Put 1 teaspoon of oil in a pan & set the heat to medium-high.
2. Chop the broccoli into small florets & the carrots & onions into thin strips.
3. Put the vegetables in the pan with ½ a teaspoon of salt & ½ a teaspoon of black pepper.
4. Cook them for 2 minutes after which you will reduce the heat to medium-low & cover.
5. When the vegetables are softened but still have a little bite to them, take them off the heat as they are ready.

 

GRILLING THE FISH:

1. Set your oven to 220°
2. Line the oven baking tray with foil & set aside. It should be big enough to cook all the fish at once. If not, you can use 2 smaller baking trays.
3. Juice the lemon & cut the remainder of the lemon into slices.
4. Put the paprika, garlic, lemon juice, salt & pepper in a pestle & mortar, then grind them into a paste – add the remaining oil & mix thoroughly. You can also put ingredients in a blender inclusive of the oil.
5. Lay half of the lemon slices evenly on the baking tray.
6. Cut the fish fillets into chunks (or if you prefer, leave them whole) & lay them on top of lemons in the baking tray. Don’t leave too much space between the fish as they will dry out quickly.
7. Pour the paprika paste over the fish & distribute evenly.
8. Put the remainder of the lemon slices on top of the fish.
9. Put the fish into the oven & grill for about 40 to 45 minutes or until the fish has browned on top & is white & flaky inside.
10. Serve with the sautéed vegetables.

Happy grilling!