Ingredients portion 4
Tilapia fillet 800 g
Garlic 2 heads
Red onions 2 heads
Sweet paprika 1 tablespoon
Lemon 1 piece
Olive oil 20 ml
Tomato juice 100 ml
Maple syrup 1 teaspoon
Balsamic vinegar 1 teaspoon
Grape seed oil 50 ml
Romano salad 1 bundle
Cooking instructions 20 minutes
1 Heat a little olive oil in a Teflon frying pan and lightly sauté the finely chopped onion and garlic. Saute until soft but not overcooked. Add the ground paprika and tomato juice and sauté for another minute.
2 Cut the garlic cloves in half. Wrap each half in foil and put the garlic in the oven preheated to 180 degrees for twenty minutes.
3 Place four fillets of tilapia on the tray. Top each fillet with a layer of stewed onion and garlic in paprika and tomato juice. Place the fish on baking paper or foil so that you can remove it from the baking tray after the oven has finished.
4 Seal the tray with foil on top and place in the oven preheated to 180 degrees for ten minutes.
5 In the same frying pan as the onion and garlic, sauté the romaine lettuce in the juice of a lemon until soft.
6 Mix the balsamic vinegar with the maple syrup, then slowly add the grape seed oil to the mixture and whisk to combine.
7 Serve the finished fish with the garlic, stewed romaine lettuce and sauce.