Baked tilapia fillet with nut-honey sauce
4 servings
50 minutes
Baked tilapia fillet with nut-honey sauce is a refined dish of Greek cuisine that combines the tenderness of fish with a rich nutty flavor. Walnuts roasted to a light crunch are combined with honey, lemon juice, and cayenne pepper to create a sauce with a pleasant balance of sweetness and mild spiciness. Baked in foil, the tilapia fillet retains its juiciness, while aromatic herbs and citrus zest add freshness. This dish is perfect for both a cozy family dinner and a festive table, impressing guests with its harmony of flavors and elegant presentation. Serve with a light vegetable side or fresh bread to highlight its sophistication.
1
Nut sauce: finely chop walnuts and lightly roast them in a dry pan, cool, and transfer to a bowl. Add lemon juice, honey, 3 tbsp olive oil, cayenne pepper, 2 tbsp parsley, finely chopped and softened bell pepper. Add ½ tsp salt, season with freshly ground black pepper, and mix. Refrigerate.
- Walnuts: 65 g
- Lemon juice: 1 tablespoon
- Honey: 1 teaspoon
- Olive oil: 3 tablespoons
- Ground cayenne pepper: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 2 tablespoons
- Bell pepper: 1 piece
2
Preparing tilapia: preheat the oven to 220°C. Mix 2 tbsp of parsley, 2 tbsp of green onion, lemon zest, ½ tsp of salt, add pepper, and a bit of olive oil to bind the ingredients.
- Chopped parsley: 2 tablespoons
- Chopped green onion: 2 tablespoons
- Lemon zest: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 3 tablespoons
3
Rub the tilapia fillet with the mixture. Wrap each fillet in foil and place in the oven to bake for about 20 minutes.
- Tilapia fillet: 600 g
4
When the fillet is ready, take it out of the oven, transfer it to a serving dish, and brush it with the previously prepared nut sauce.
- Walnuts: 65 g
- Lemon juice: 1 tablespoon
- Honey: 1 teaspoon
- Olive oil: 3 tablespoons
- Ground cayenne pepper: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 2 tablespoons
- Bell pepper: 1 piece
