Some time ago I had posted in my blog that we are planning on a vacation to India on a post titled Business review: BMC Travel. The family did leave last week and I feel like I have more time to spend on work, blog, more time to experiment with cooking and taking pictures. The other day I had a chance to try baked tilapia and it turned out really good - it takes about 30 minutes or so and it’s less mess to deal with after cooking 
Ingredients: 2 servings
12oz tilapia loins/fillets
salt/chili powder as per taste
1 tablespoon melted butter
2 tablespoons lemon juice
¼ red onion - finely sliced
For cucumber salad:
½ cucumber, seeded and diced
1 tablespoon lemon juice
¼ red bell pepper, seeded and finely diced
2 tablespoons yogurt
salt/pepper as per taste
- Wash tilapia loins/fillets and wipe it clean with a paper towel
- Melt the butter in microwave oven and mix in lemon juice to the melted butter
- Preheat oven to 450 C and lightly grease a shallow baking dish with non-stick cooking spray
- Line the bottom on the baking dish with thinly sliced onions
- Place the tilapia in a shallow baking dish, and drizzle the butter/lemon juice mixture over the fish
- Season it with salt and pepper
- Bake it in the oven for 15 minutes - depends on the thickness of the fish
For cucumber salad:
- Add yogurt to diced cucumber, red bell pepper and season it with salt, pepper, and lemon juice.
- Cover the salad and refrigerate for about 1/2 hour
The spiciness on the fish will be well balanced with the sweetness of red bell pepper and cucumber salad.
You can view other recipes from my blog by clicking here.
