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    Tilapia with roasted aubergines and tomatoes

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    Tilapia with roasted aubergines and tomatoes

    A fast way to cook this popular fish.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 essential Waitrose tomatoes, halved
    • 2 tbsp Cooks’ Ingredients lemon and pepper crust
    • 1&frac tbsp chopped thyme
    • 2 tbsp olive oil
    • 2 aubergines, in wedges
    • 1½lemons, juice of ½, 1 in wedges
    • 50g plain flour
    • 4 tilapia fillets


    1. Preheat the oven to 200c, gas mark 6. Lay the tomatoes cut-side up on a roasting tray. Scatter with the fl avoured crust and 1 tbsp thyme, then drizzle with ½ tbsp olive oil. Add the aubergine wedges to the tray, then drizzle with 1 tbsp olive oil and season. Roast the vegetables for 25–30 minutes, until the aubergines are tender. Remove the tray and squeeze the lemon juice over the aubergines.
    2. When the vegetables are almost ready, season the flour and use it to coat the tilapia fillets. Heat the remaining ½ tbsp oil in a large frying pan over a high heat and fry the fish for 2 minutes on each side, until opaque all the way through.
    3. Scatter the fish with the remaining ½ tbsp thyme and serve with the roasted veg and lemon wedges.

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    Drinks recommendation

    Cuvée Royale Brut NV Crémant de Limoux, South of France, Sparkling Wine 83926


    Average user rating

    4 stars