Tilapia with Braised Romaine Salad
Main Dishes | Latin American cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Tilapia with braised romaine salad
Ingredients
- Tilapia - 28.2 oz
- Garlic - 2 heads
- Spanish onions - 2 heads
- Paprika - 1 tablespoon
- Lemon - 1 piece
- Olive Oil - 0 fl oz
- Spiced Tomato Juice - 3 fl oz
- Maple syrup - 1 tablespoon
- Balsamic Vinegar - 1 tablespoon
- Grapeseed Oil - 1 fl oz
- Romaine lettuce - 1 bunch
Step by Step guide
Step 1
Heat a little olive oil in a non-stick skillet and gently sauté the finely chopped onion and garlic until soft, being careful not to brown them. Add ground paprika and tomato juice, and simmer for another minute.
Step 2
Cut the heads of garlic in half. Wrap each half in foil and place the garlic in the oven preheated to 356°F for twenty minutes.
Step 3
Place four pieces of tilapia fillet on a baking sheet. On top of each fillet, add a layer of braised onions and garlic seasoned with paprika and tomato juice. It's best to line the baking sheet with parchment paper or foil to make it easier to remove the fish after baking.
Step 4
Cover the baking tray with foil and place it in the preheated oven at 356°F for ten minutes.
Step 5
In the skillet where the onion and garlic were previously sautéed, sauté the romaine lettuce leaves in the juice of one lemon until slightly tender.
Step 6
Combine balsamic vinegar with maple syrup, then gradually whisk in the grape seed oil to create the dressing.
Step 7
Serve the cooked fish with garlic, sautéed romaine lettuce, and sauce.
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