Recently fresh tilapia has become available in British supermarkets.
The fish is old news to Asia and USA, who have been exporting the frozen goods to UK. Now The Fish Company started farming tilapia in Yorkshire and Lincolnshire and the fish are fed 100% GM free food.
There are plenty of good things about tilapia. For example, it is:
- Usually cheaper than other fish
- Available all year round
- British produce
- Fed on sustainable feed
- Not hormone treated
- Full of protein
- Low in fat
Before you rush out to buy a pile of the stuff, hold your horses! If something sounds too good to be true, there is usually a catch.
Wikipedia, Science Daily and other sites suggest that eating tilapia could actually be bad for your health. It appears to contain more omega-6 then omega-3 oils, and this particular cocktail can potentially affect a human’s metabolism. Of course, there are others who don’t agree at all.
The reality is that scientific minds are always going to differ so the choice is up to you whether you eat it or not. My rule of thumb? Eat all things in moderation.
Some people loathe the “muddy” taste of tilapia and others don’t have a problem with it. This recipe is plain and simple to follow and allows you to experience the fish’s full flavours. Why not try it and let me know what you think?
Download and/or print the recipe! Click HERE.
Baked Whole Tilapia with Butter & Herbs
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
A fish called Tilapia, is becoming more commonly available in the UK.
Recipe by: Michelle Minnaar
- 30g (2 tbsp) butter, plus extra to grease
- 2 whole tilapia, cleaned and de-scaled
- 60ml (4 tbsp) mixed herbs
- Preheat the oven to 200°C (fan 180°C/400°F/gas 6).
- Line a roasting tin large enough to hold the fish with a lightly buttered sheet of foil.
- Rub the fish inside and out with salt and pepper and put in the foil-lined tin.
- Mix the butter and herbs then spread half the butter mixture inside each fish.
- Cover the tilapia with foil and bake for 20-30 minutes or until the thickest part flakes easily when tested with a knife.
- Carefully lift the fish on to a board and peel away the skin from the upper surface, the turn it around and remove the skin from the other side. Serve immediately.
- Serve with a crispy salad and a jacket potato.
- In this case I used just tarragon but you can use the following herbs too: chervil, thyme, oregano and parsley.
Serving Size 127.2
Amount Per Serving
% Daily Value
Total Fat 12.5g
Saturated Fat 7.7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.