Tilapia with stewed romaine lettuce

4 servings

20 minutes

Tilapia with sautéed romaine salad is an exquisite dish inspired by Latin American cuisine. The tender tilapia fillet infused with the aromas of paprika, tomato juice, and caramelized onions melts in your mouth, revealing deep flavors. It is complemented by fragrant roasted garlic that adds a special zest to the dish. The romaine salad sautéed in lemon juice brings a fresh tang and softness, while the velvety balsamic sauce with maple syrup completes the harmony of flavors. The origins of this recipe trace back to South American culinary traditions where seafood is paired with rich spicy sauces. It is best served warm with herbs and light white wine to highlight the richness of flavor.

Energy value per serving

• Calories: 429.9
• Proteins: 44.6g
• Fats: 21.3g
• Carbohydrates: 17.1g

Ingredients

• Tilapia fillet: 800 g
• Garlic: 2 head
• Red onion: 2 head
• Sweet paprika: 1 tbsp
• Lemon: 1 pc
• Olive oil: 20 ml
• Tomato juice: 100 ml
• Maple syrup: 1 tsp
• Balsamic vinegar: 1 tsp
• Grape seed oil: 50 ml
• Romaine lettuce: 1 bunch

Cooking steps

1. Heat a little olive oil in a non-stick pan and lightly sauté finely chopped onion and garlic until soft, without browning. Add ground paprika and tomato juice and simmer for another minute.

   Required ingredients:

   • Olive oil: 20 ml
   • Red onion: 2 heads
   • Garlic: 2 heads
   • Sweet paprika: 1 tablespoon
   • Tomato juice: 100 ml

2. Cut the garlic heads in half, wrap each half in foil, and place the garlic in an oven preheated to 180 degrees for twenty minutes.

   Required ingredients:

   • Garlic: 2 heads

3. Place four pieces of tilapia fillet on a baking sheet. On top of each fillet, add a layer of sautéed onions and garlic in paprika and tomato juice. It's better to place the fish on baking paper or foil for easier removal from the baking sheet after cooking.

   Required ingredients:

   • Tilapia fillet: 800 g
   • Red onion: 2 heads
   • Garlic: 2 heads
   • Sweet paprika: 1 tablespoon
   • Tomato juice: 100 ml

4. Cover the baking tray with foil and place it in the preheated oven at 180 degrees for ten minutes.

5. In the frying pan, where onions and garlic were previously sautéed, simmer the romaine lettuce leaves in the juice of one lemon until slightly softened.

   Required ingredients:

   • Lemon: 1 piece
   • Romaine lettuce: 1 bunch

6. Mix balsamic vinegar with maple syrup, then slowly add grape seed oil to the mixture and whisk the sauce.

   Required ingredients:

   • Balsamic vinegar: 1 teaspoon
   • Maple syrup: 1 teaspoon
   • Grape seed oil: 50 ml

7. Serve the cooked fish with garlic, sautéed romaine salad, and sauce.