Tilapia with Sauce Vierge, New Potatoes and Dill

Tilapia with Sauce Vierge, New Potatoes and Dill

INGREDIENTS (makes 1 portion, scale up for more):

For the fish:
2 tilapia fillets
salt and black pepper, season to taste
1 knob of butter (for frying)
1 dash of olive oil (for frying)

For the potatoes:
4 new potatoes
1 tbsp fresh dill
1 tbsp butter
salt and black pepper, season to taste

For the sauce vierge:
2 medium tomatoes
half garlic clove or 1 small clove
lemon juice of half lemon
1 tbsp parsley
2 tbsp extra virgin olive oil, I use Iliada PDO Kalamata Extra Virgin Olive Oil (get from Amazon here)
salt and black pepper, season to taste

Prep time: 10 min and 60 min for the sauce vierge to stand at room temperature
Cooking time: 20 min
Total: 90min

METHOD:

Step 1:
First, make the sauce vierge.
Wash and chop the tomatoes in small cubes.
Chop the garlic fine, in small pieces.
Mix all the sauce vierge ingredients in a bowl, including the chopped garlic and tomatoes and leave at room temperature for an hour.

Step 2:
Season the fish fillets with salt and pepper. Pan fry the fish fillets in a butter and olive oil mixture in a hot pan turning once until cooked. The fish should be cooked within 5 min, depending on the size of the fillets.

Step 3:
Boil the potatoes in salted water for 20 min or until cooked.
Drain them in a colander and discard the water from the pan where the potatoes have been boiled. Add the potatoes back to the pan, add the butter and fresh dill, mix and slightly crush the potatoes with a fork.

Place the fish on a plate, spoon over the sauce vierge and add the potatoes next to the fish. Serve with freshly ground pepper.

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