Fried Tilapia with Spinach Sauce
84 / 100
ready in 39 min.
- For the pesto
- 2 ½ cups fresh, young Spinach
- 1 clove garlic cloves (roughly chopped)
- 0.333 cup freshly grated Parmesan
- 2 tsps Caper (drained)
- ½ cup chopped Hazelnuts
- ⅜ cup olive oil
If there is any pesto left over, cover with oil and seal well. The pesto will then keep in the refrigerator for up to 3 weeks.
For the pesto, put the spinach, garlic, parmesan, capers and nuts in a mixer with some oil and blend to a fine purée. Add oil while mixing until the pesto reaches the desired consistency. Season to taste with salt and ground black pepper and spoon into small bowls.
Drizzle the fish fillets with lemon juice. Season with salt and ground black pepper and dust lightly with flour. Heat the oil in a frying pan and fry the fish for approx. 2 minutes on each side until golden brown.
Arrange the fish on plates or a serving plate and sprinkle with chilli flakes. Serve with the pesto, garnished with baby spinach and slices of lemon.