Pan Fried Tilapia with Aubergine Salad & Cherry Tomato Salsa

A nice light supper perfect for a summer evening.

Ingredients (serves 2)

2 Tilapia fillets, cleaned & descaled
1 tbsp Olive Oil
Salt & Pepper to taste
Juice of two Limes

Aubergine Salad
1 Aubergine, sliced lengthways in 0.5cm slices
1 Red Chilli, deseeded and diced
1 clove Garlic, thinly sliced
2 tbsp Coriander, freshly chopped
1 tbsp Olive Oil
2 tbsp Red Wine Vinegar
Salt & Pepper to taste

Cherry Tomato Salsa
12 Cherry Tomatoes, halved
1 Shallot, thinly sliced
1 Red Chilli, deseeded and diced
1 tbsp Mint, shredded
1 tbsp Olive Oil
Zest of two Limes
Salt & Pepper to taste


Method

Prepare the Aubergine Salad

1. Heat a griddle pan over a medium to high heat


2. Coat the aubergine slices with the olive oil and fry for one to two minutes on either side.


3. Place in a heat proof dish. Add the remaining ingredients and combine together.


4. Cover the dish with a piece of aluminium foil and allow to sit in it's own steam.

Prepare the Cherry Tomato Salad

1. Combine all the ingredients together in a bowl and season to taste.

Cook the fish

1. Slash the skin side of the fillets but not completely through the flesh.


2. Heat a non-stick frying pan over a medium to high heat.


3. Season with salt & pepper and a drizzle of olive oil.


4. Place the fillets skin side down and cook 3/4 of the way through. You can see uo the side of the fish.


5. Turn the fillets over and turn off the heat to the pan. The residual heat will finish cooking the fish,


6. Combine the paprika with the lime juice and pour over the fillets in the pan.

Plate up

1. Place a fillet of Tilapia on each plate and divide the Aubergine salad and Cherry Tomato salsa between the two plates.