Mint baked tilapia with Greek salad

Either serve the fish whole or, once cold, remove the flesh and serve on top of the Greek salad. Great served with toasted pitta bread

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 2

What you need:

• 4 sprigs fresh mint
• 2 whole tilapia, gutted, cleaned and descaled*
• 2 tbsp extra virgin olive oil
• 1 romaine lettuce heart, thickly sliced
• 1/2 cucumber, diced
• 100g baby plum tomatoes, halved
• 50g pitted black olives
• 1 tbsp white wine vinegar

*ask the fish counter to do this for you

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. 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.
3. 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.

Cook's tip:

Try adding diced feta cheese and croutons to the salad for a more hearty meal

Have you tried? Making slits in the flesh of the fish when marinating to allow the flavour to penetrate

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