Last night we had Lucy’s Tilapia taco’s, finally! (I posted we were going to make it last week). The fish came out lovely and moist, it was more a traditional steamed fish dish, but worked pretty well with all the taco accessories like tortillas, avocado, creme fraiche, hot taco sauce and tomato. A lovely and relatively light dinner, very suitable for a hot summer’s day!
by Lucy Knisley (modified by me to empty the fridge, at my own risk ;-)), serves 2
2 tilapia filets, thawed
1 red pepper
1 green pepper
1 red onion
1 spring onion
a good splash of balsamic vinegar
a splash of lime juice
a dash of olive oil
freshly ground black pepper
2 knobs of butter
2 pieces of parchment paper
1. Preheat the over to 400 F/ 200 C Slice the peppers, onion and spring onion (I sliced the spring onion lengthwise and then cut it in a few pieces).
2. Put each fish fillet on a piece of parchment paper, cover with some pieces of bell pepper and onion. Grind some pepper over it, drizzle with olive oil and balsamic vinegar and add some lime juice. Put a knob of butter on each piece of fish and add a piece of lime.
3. Fold the pieces of parchment paper like a present, make sure they’re closed firmly, and turn the packages over so that the folding lines are on the underside.
4. Place the packages in the oven and let them bake for 30 minutes. Let them cool down a bit and serve with anything you like.