As it is Good Friday, it's traditional to have fish for dinner. So I scoured the fish counter of the local Tesco. The shop itself was devoid of pretty much anything as people panic buy for the long weekend - you never know when you are going to run out of large chocolate eggs when the shops are closed for a whole day.
I fancied having some haddock but there was only one of these left, so I thought I would be a bit adventurous and go for a fish I had not encountered before - Jamaican Tilapia.
It turned out to be a very good choice. At about £1.90 per fillet it was also quite a bargain, and it was a really meaty flavourful fish - a lot nicer than bland old cod or haddock.
I cooked a simple parsley and lemon cream sauce to go with the fish and served it with potatoes and some veg.
- 4 Jamaican Tilapia fillets
- 40 g butter
- 2 cloves garlic finely chopped
- 20 g plain flour
- 400 mL milk
- 30 g fresh curly leaf parsley, chopped finely
- 15 mL single cream
- Juice of 1 lemon
- Salt and pepper
Keep the heat very low. Add in the flour, sifted, and mix well.
Gradually add the milk, a bit at a time, stirring continuously. Using warmed milk works best, not boiled. Bring the sauce up to a gentle simmer, stirring or whisking all the time, until it thickens.
Remove from the heat and add the lemon juice, parsley and cream. Season with salt and pepper.
Grill the fish under a medium high heat for abut 5 minutes each side. Serve with the parsley sauce poured over.