Wednesday, August 10, 2011

Tilapia with tomato bruschetta

This was the perfect summer dinner. Light and quick to prepare, with an amazing combination of favors. I tried it both with grilled and pan roasted fish: the pan roasted version won.

2 tilapia filets
1 tbsp lemon juice
freshly cracked pepper
25g butter
1 portion of tomato-feta bruschetta

Marinade the fish in salt, lemon juice, black pepper and parsley.

On medium-high heat, brown lightly in butter.

Meanwhile, toast the baguette slices for the bruschetta, and prepare the tomato salad.

Drizzle the toast slices with juice from the salad, place the fish on top. Spoon over the salad. Crumble some Feta on top. Serve!

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