Grilled Tilapia with lemon and herb butter

Tilapia is being hailed as the sustainable replacement of the fast depleting stocks of cod and haddock in the UK.

Extremely popular in the US, it is known as Aquatic Chicken because it is so fast growing. It grows to a full size in 6 months- absolutely incredible.

I love the delicate taste of Tilapia. I prefer white fish, and in London we easily get Tilapia fillets and that makes for a very quick meal indeed.

Stuff the fish in the oven, chop your salad while its baking, and what a wonderful dinner is there- just waiting for you.

Ingredients

• Tilapia fillets 2-3
• Butter- 4 tbsp
• Coriander or Parsley- 2 tbsp
• Salt- to taste
• Pepper- 1/2 tsp
• Lemon zest- 1/2 lemon
• Lemon juice- 1 tbsp
• Fresh green pepper (optional)- 10-15 corns

Method

Season tilapia fillets with salt and pepper.

Soften butter. Mix with two grated garlic cloves, and two tablespoons chopped parsley or coriander. Add zest of half a lemon, and one tablespoon lemon juice.

Optionally, add green pepper (fresh) only if you like it. I found some in one of my grocery adventures in the Chinese market. DO not substitute with black pepper. The dish tastes fine even without it.

Butter the bottom of a baking dish, place fish, and pat the butter on top.

Bake for 15 minutes at 170C, or till the fish flakes off with a fork. If you have a health grill, pop it into that. All it will take to cook is 3 minutes!

Serve with peas and rosemary potatoes.