TILAPIA FILET WITH CRUNCHY LEMON, ROSEMARY, AND THYME
Suitable for the VIVRI Challenge
- 1 filet of tilapia
- 1 tsp garlic granulate
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 sprig of fennel
- 15 g ground oats
- 1 lemon
- Salt, pepper and parsley to taste
- Extra virgin olive oil
- 10 g Parmesan cheese (optional)
- aluminum or wax paper.
- Place the fish skin side up on the tray. Bake for about 3-4 minutes in the upper part of the oven until the skin starts to crunch. Pull it out quickly and flip. Season with garlic, fennel and a little pepper.
- Mix the ground oats with the rosemary and thyme leaves (or use dried herbs) and washed lemon zest. Stir lightly and mix well, adding a touch of cheese. Spread over the fish, gently pressing, and add a splash of olive oil.
- Bake again for about 4-6 minutes, or until the crispy outside is golden brown and the fish is ready. Serve with the cut lemon and a few fresh parsley leaves.
Suitable for the VIVRI Challenge
- 1 filet of tilapia
- 1 tsp garlic granulate
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 sprig of fennel
- 15 g ground oats
- 1 lemon
- Salt, pepper and parsley to taste
- Extra virgin olive oil
- 10 g Parmesan cheese (optional)
- aluminum or wax paper.
- Place the fish skin side up on the tray. Bake for about 3-4 minutes in the upper part of the oven until the skin starts to crunch. Pull it out quickly and flip. Season with garlic, fennel and a little pepper.
- Mix the ground oats with the rosemary and thyme leaves (or use dried herbs) and washed lemon zest. Stir lightly and mix well, adding a touch of cheese. Spread over the fish, gently pressing, and add a splash of olive oil.
- Bake again for about 4-6 minutes, or until the crispy outside is golden brown and the fish is ready. Serve with the cut lemon and a few fresh parsley leaves.
