A fish

Mediterranean fillet of fresh tilapia


Fresh Mediterranean Tilapia Fillet Ingredients

  1. Olive oil 5 tablespoons
  2. Tilapia (fresh frozen) 500 grams
  3. 2 cloves of garlic
  4. Crimean red onion, sweet 1 head
  5. Tomatoes 2 pieces
  6. Lemon 1 piece
  7. Parsley 1 bunch
  8. 1 medium-sized zucchini
  9. Premium wheat flour 50 grams
  10. Parmesan Cheese 50 grams
  11. Salt to taste to taste
  12. Ground black pepper to taste to taste
  • Main ingredients
  • Serving 4 servings
  • World CuisineMexican Cuisine

Inventory:

Knife, Fish knife, Cutting board - 2 pieces, Tablespoon, Bowl - 4 pieces, Plate - 5 pieces, Frying pan, Stove, Wooden spatula

Cooking fresh Mediterranean Tilapia fillets:

Step 1: prepare vegetables, lemon and flour.

Take 2 tomatoes approximate volumes of 7 centimeters. We rinse them under running water and cut the stem. We take a cutting board, put tomatoes on it and cut them into cubes with a knife. The approximate diameter of the cube is 1 per 1 centimeter. We put the chopped tomatoes in a bowl, helping ourselves with a knife or a tablespoon. We take a zucchini of medium size, about 20 centimeters in length and 4 to 5 centimeters in diameter. We rinse under the running water, cuts the knife stalk, on which it was attached during ripening. We put zucchini on a cutting board and use a knife to cut it into cubes. This is done quickly and easily, cut the zucchini into layers, then cut the layers lengthwise into strips. Strip zucchini into cubes. The approximate diameter of the sliced ​​zucchini cubes is 1 per 1 centimeter. The vegetable is ready for further processing; we place the zucchini in a bowl with a knife or a tablespoon. We clean one head of the Crimean (red) onion with a knife from the peel, rinse in running water and chop the cubes on the cutting board with a knife. Put chopped onions in a bowl, helping yourself with a tablespoon or the same knife. The approximate diameter of the chopped onion cubes is 5 by 5 millimeters. We take the garlic, peel it, put it on a cutting board and chop it finely with a knife. The size of the pieces is arbitrary, as you like. We put the garlic on a plate. Take 1 bunch parsley, wash it under running water, shake over the sink to get rid of excess water. We put parsley on a chopping board and finely chop with a knife. Sliced ​​greens, helping ourselves with a knife, put on a plate. We wash the lemon under running water. In order not to wait until it dries, wipe the lemon with kitchen paper towels, cut in half and put two halves on a plate. Take the flour, separate from the total mass of 50 grams and put them on a plate.

Step 2:.

If you got tilapia fresh, first you need to clean it from scales, fins and tail. Then cut along the belly and clean from the insides, cut off the head, remove the skin, cut the carcass of the fish from above along and remove the ridge. After all these procedures, you will get two tilapia fillets, they must be washed under running water from blood and scales that remained on the surface of the fish during cleaning. To ensure that there is no water left on the surface of the fish, dry it with kitchen paper towels. To prepare this dish, I used fresh-frozen fish, although of course fresh would be much better. If you purchased fresh-frozen fish, you must defrost it. This is done very simply. Take a deep bowl, pour cold water into it and put frozen fish in it. Never defrost fish in warm or hot water, it will lose elasticity and will crumble into small pieces during cooking. In cold running water, tilapia fillets thaw for 15 - 25 minutes. Thawed fish washed in running water and dried with kitchen paper towels. We put the finished tilapia fillet on a cutting board designed for cutting fish products. Cut the fillet with a knife into two halves. Hands rub on both sides with salt and black pepper. Pepper and salt to taste. The main thing is not to oversalt, we still have work with vegetables that also require salt and spices. Take a bowl, put the fillet in it. In order to give the fish a pleasant acidified taste and remove the slight smell of mud, we take half of the lemon we prepared earlier in our hand and squeeze its juice onto the fish. You should not put a lot of lemon juice, this can peroxidize the fish, just sprinkle tilapia with it a couple of times. Leave the fish in a bowl for 5 - 7 minutes, so that it is soaked with salt, pepper and lemon juice.

Step 3: fry the fish.

We take the pan, put it on the stove, turned on a strong level, and pour 5 tablespoons of olive oil into it. While the oil is heating, take slices of tilapia fillet and completely envelop them in flour. After the oil has warmed up, we fasten the stove to a medium level, put fish pieces white from flour in a pan and fry them on both sides until golden brown. Estimated frying time on each side 1 - 1.5 minutes. Finished fish should be fried until golden brown. You can check the readiness of the fish with a fork, with a slight movement, insert the tines into the flesh of the fish, if they enter easily, juice does not ooze from the punctured place, the fish is fried on both sides to a golden crust, then it is ready. We spread the fried tilapia with a wooden spatula on a plate, and cover with a bowl from above. Thus, we will keep the fish fillet warm. Tilapia should not cool.

Step 4: fry and stew vegetables.

We do not remove the pan from the stove. We put zucchini in hot olive oil and fry it until golden, it takes about 2 minutes to fry this vegetable. We do not bring zucchini to full readiness. After the zucchini is covered with a light yellowish crust, add the Crimean red onion and fry together with zucchini 2-3 minutes. When the onion turns pale, it becomes transparent and begins to turn golden brown, add the tomatoes, and simmer all the vegetables together for 5 minutes, Intensively mixing with a wooden spatula. We check the readiness of vegetables with a tablespoon, it should freely enter the pulp of the finished ingredients fried in a pan. Tomatoes let juice during frying and vegetables stewed in it gradually reach the readiness. At the very last moment, add garlic, salt and black pepper. We add the last two ingredients to taste, do not overdo it, do not forget that the fish also salted and seasoned with black pepper. Stew all the ingredients together for no more than 1 minute. While the vegetables are stewed, take the remaining half of the lemon and cut it into thin rings with a knife on a cutting board. The approximate thickness of one ring is 2 millimeters. After the vegetables are cooked, take a plate of fish, remove the bowl from it and a tablespoon or wooden spatula carefully spread the vegetables on top of the fish. Our dish is almost done, a few touches are left. Sprinkle the fish with chopped parsley, take the Parmesan cheese and rub it with a grater, directly on top of the greens.

Step 5: Serve the fillet of fresh tilapia in the Mediterranean.

Mediterranean fillet of fresh tilapia served warm, under hot vegetables. Top vegetables sprinkled with chopped parsley, grated parmesan cheese and garnished with lemon rings. White semisweet wine is suitable for this dish. If you are not a fan of strong drinks, then a glass of tomato or lemon juice will be just what you need. Mediterranean fillet of fresh tilapia can be served as the main hot dish. Fish prepared according to this recipe goes very well with cracker and cream sauces. You can serve mashed potatoes or boiled rice for a side dish to this delicious fish. Enjoy your meal!

Recipe Tips:

- - Thus, you can cook any boneless fish

- - Always remember that for fish and vegetables there should be separate cutting boards and knives.

- - In this dish you can add any spices you like

- - In this dish, zucchini can be replaced with ordinary zucchini or eggplant.

- - Mediterranean fillet of fresh tilapia can be cooked in caper sauce.

- - Remember that vegetables and fish are cut with different chopping knives and on different chopping boards.