Prep. time: 20 minutes
Cooking time: 10 minutes
The growing popularity of tilapia with consumers is explained by its nutritional properties: it is low in fat and high in protein. Here it is paired with zucchini, a not unimportant source of minerals and vitamin B9.
Tilapia is a tropical fish that evolved in the waters of the African continent. In the ocean, it feeds primarily on plankton and small insects. Known for its fine tender flesh, it is increasingly found on fishmongers' stalls.
Vary the vinaigrette by changing the herbs you use.
Sundried tomato purée
- Place all the ingredients in a blender and form a paste. Set aside.
- Combine all the ingredients. Keep warm.
- Cut off the ends of the zucchini. Using a mandolin, slice the zucchini thinly lengthwise. Blanch for 2 minutes in boiling water; drain.
- Halve the tilapia fillets lengthwise. Spread the tomato purée down the centre. Roll the fillets up with the long zucchini slices.
- Place on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake in a 180° C/350ˆ F oven for 8-10 minutes.
- Place a roll on each serving plate, placing the baby greens on the side.
- Pour the herb vinaigrette over the fish and the salad.
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