I love tilapia so much, it’s such a mild and meaty white fish. Those of you who aren’t too hot on cooking fish… this recipe is for you!!… There’s no faffing about with flipping the fish or getting it perfectly cooked because it’s just baked in the oven… all the magic is in the sauce which is just poured on top of the fish before baking.
This was an absolute hit with the fam… bursting with flavour from the chorizo and garlic, the perfect family style meal ready in under an hour.. my kids were actually licking their plates clean… (Love it when that happens!!). Served with roasties to soak up the garlicky chorizo sauce, as well as my creamed spinach and Diana Henrys ‘Baked Fennel with Chilli and Parmesan’ from @dianahenryfood ‘From the Oven to the Table’ book.
1. Heat a little oil in a large pan and fry the chorizo until cooked starting to colour a little, immediately remove from the pan with a slotted spoon making sure to leave behind all the oils that are released 2. Add the onion to the oils and sauté for a few minutes adding more oil if necessary 3. Then add the garlic and chilli and continue to cook for another minute 4. Add the tomatoes, sugar, dill, mint and parsley along with 1 cup of vegetable stock 5. Season with salt and pepper, then simmer uncovered for 20 minutes until the liquid has reduced slightly, add the lemon juice and chorizo 6. Sprinkle the fish fillets with a little salt and add them to a large oven proof baking dish 7. Pour over the sauce over the top of the fish and bake in the oven for 20 minutes or until the fish is cooked through 8. Remove from the oven, cover with foil and let stand for 10 minutes 9. Garnish with herbs and lemon wedges 10. Serve with your choice of potatoes or rice 11. Enjoy!
Ingredients
Instructions
2 comments
Very tasty! I loved the addition of mint to the sauce.
Thanks so much Sarah! I love the mint in here too… works so well! X