Recipe: Tilapia with wilted Spring Greens

Recipe: Tilapia with wilted Spring Greens

Recipe: Farmed Tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil

It is getting springy outside and we are craving lighter and brighter dishes. Tilapia with spring greens is one of our favourite 'early spring' dishes with its fine flavours, vibrant colours and a good meaty texture.  

Ingredients for 2 people

- 2 Tilapia fillets, boned and skinned
- seasoned flour
- 2 tbs sunflower oil 
- 200g spring greens shredded, de-stalked and carefully washed 
- a handful of wild garlic 
- a knob of butter

- 150ml Crème fraîche
- 1 tbs lemon vinegar
- ½ tsp sugar
- 40g unsalted butter
- grated rind of 1 lemon
- zest of 1 lemon
- grated rind of ½ an orange
- salt and freshly ground black pepper

- 100g sunblushed tomatoes
- 100ml olive oil
- 2 cloves of garlic
- 1 tsp paprika
- 1 sprig of thyme
- a pinch of sugar


Tomato oil:
Blitz the sunblushed tomatoes, garlic, thyme, paprika and olive oil in a blender until smooth. Pass through a fine sieve. Season to taste with salt pepper and sugar.

Citrus butter:
Heat the Crème fraîche, vinegar and sugar in a heat resistant bowl over a pan of boiling water. Cut the butter into small cubes, pour over the warm Crème fraîche and stir until the butter has melted. Add the grated rind from the orange and lemon and season to taste. Keep warm.

Wilted greens:
Heat a little oil in a large frying pan, add the greens and allow to cook for about a minute, tossing frequently. Add a knob of butter, stir in the wild garlic, and season with salt and pepper.

Coat the fish in seasoned flour. Heat the oil in a large non-stick frying pan until sizzling. Add the Tilapia and cook for 2-3 minutes on each side until crisp. Assemble the dish and garnish with the lemon zest.