Baked tilapia fillet with potatoes

Tilapia is an African freshwater cichlid fish that has been widely introduced to many areas for food. If you have no chance to use the tilapia fish, without compromising the outcome of your recipe, replace it with any other white, lean fish. Depending on your needs, good choices include black sea bass, catfish, flounder, orange roughy fish, snapper and rainbow trout.  I recommend you try this recipe.

Tilapia is a low-fat, practically fat-free fish. It contains many minerals and nutrients, and the proteins contained in fish meat are easily digested. Tilapia is recommended for adults and children, this fish is especially useful for pregnant women and people with intense physical exertion. Tilapia has very tender meat, it does not have the characteristic taste and smell characteristic of the river inhabitant, so it is appreciated by cooks. In the fish there are practically no small bones, which allows you to cook it in various ways. The collection contains the simplest cooking recipes in the pan. 

It is recommended to slowly thaw tilapia at room temperature. To quickly defrost, you can soak the fillet in cold, pre-packaged water in a package. Fish meat has a delicate structure and, as a rule, contains a lot of water, so it is fried mainly in batter or breaded. Often pan-fried tilapia is stewed. The fish goes well with vegetables, mushrooms, cream and various sauces. For stewing and roasting in breading or batter, fillets are usually cut into slices, but for frying in the most usual way, they are simply cut. It is recommended to prepare tilapia before cooking: fish meat loves spices and lemon juice. Moistened with juice, sprinkled with pieces of spicy fillet, it should stay warm for a while to be well fed with flavors.

Ingredients

Tilapia fillet 1 kg

pre-cooked potatoes 400 g

red onion to taste

cherry tomato to taste

Method of preparation

Start by making a layer of precooked potatoes, seasoned with salt and olive oil. Put the tilapia fillets already seasoned, the red onion, the tomato and other oil, bake at 200/220 C degrees until golden brown.