Chef Alis' Orange fish fillet served with herb roasted pepper butternut - Evewoman
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Chef Alis' Orange fish fillet served with herb roasted pepper butternut

Orange fish fillet served with herb roasted pepper butternut

This weekend, let's become a little more creative in the kitchen. Let's prepare some delicious fish infused with oranges and lime. You want the fish to soak in all the sweetness from the orange and then just pan sear on one of your favourite non-stick pans.

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The fish is tilapia fillet that is readily available in supermarkets countrywide. Pair up the dish with some roasted butternut and sweet peppers plus some delicious garlic sauce that you will prepare at home using your favourite mayonnaise.

Herb roasted pepper butternut

Step one
  • 2 medium size butternut peeled and cubed
  • 2 red bell peppers cut into cubes
  • 1 teaspoon oregano
  • 2 tablespoon vegetable oil
  • Salt to taste
Step Two

In a baking tray place the butternut cubes and red bell pepper cubes, sprinkle the oregano salt and oil then roast in an oven for 30-45 minutes at 200 Degrees Celsius.

Orange fish fillet

  • 500g tilapia fillet
  • 2 teaspoon garlic ginger paste
  • 1/2 teaspoon black pepper
  • 2 lime squeezed
  • 1 orange cut into slices with skin
  • Salt to taste
Step Three

Pour the lime juice on the fish fillet, add on the garlic ginger paste, sprinkle pepper, salt. Squeeze one slice of orange over the fish and then place the other orange slices on top of each fish then cover with cling film and set in the fridge for two hours.

Step Four

In a hot non stick pan, pour some vegetable oil then pan sear the marinated fish fillet, flipping it over on both sides until golden brown. Throw in the orange slices so that they can grill as well then finish off everything in the oven for 5 minutes at 180 degrees Celsius.

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Serve with some garlic sauce on the side.

Garlic sauce

  • 4 tablespoons mayonnaise
  • Juice of 1 lime
  • 1 teaspoon garlic paste
  • Chopped coriander

Mix all the ingredients.

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