Oven Baked Tilapia Fillets with Silan Steamed Vegetables
Makes 6 servings.
Antipasti Ingredients:
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
2 zucchinis, sliced
1 cup cherry tomatoes, halved
1/4 cup olive oil
Salt and pepper
Couscous Ingredients:
1 bag couscous
2 tbsp white wine vinegar
Trout Ingredients:
6 whole trout
10 sprigs of fresh thyme
10 sprigs of rosemary
2 lemons, sliced
4 tbsp olive oil
1 cup white wine
Salt and pepper
1/4 cup Kinneret Farm silan
Preparation:
- Preheat the oven to 220°C.
- Antipasti – Mix the vegetables and the olive oil in a medium pan and season with salt and pepper. Bake for 15-20 minutes, or until golden.
- Couscous – Transfer the couscous from the bag to a medium bowl. Cover with boiling water and a little salt and set aside.
- Trout – Stuff the middle of the fish with the herbs and lemon slices. Place the fish on baking trays and cut 3 slits along the width of each fish. Coat each fish in olive oil, then pour the wine into the pan and season with salt and pepper. Bake for about 20 minutes, until the trout are completely cooked.
- Serve – Mix the couscous with the antipasti and the liquids that have accumulated in the antipasti dish. Add the vinegar and adjust the seasoning according to your preferences. Coat each fish with silan and serve hot alongside the couscous.
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