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Tilapia with braised romano salad

Tilapia with braised romano salad, Prescriptions, Any category, Any kitchen, Main dishes, Latin American cuisine, Fish in the oven

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.

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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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .