Ingredients
3 tilapia fillets
Coarse sea salt
For the broth:
2 cubes fish stock
1L water
2 slices of lemon
2 cloves of garlic, squashed
1 thin piece of ginger, peeled
fresh basil leaves, thyme leaves
a few whole black peppercorns
Sauce for grilling tilapia:
mix together a few tablespoons of soy sauce, Worchestershire sauce, and brown sauce.
Preparation
Heat the oven at 180C/370F.
Generously rub coarse sea salt onto tilapia fillets.
Prepare liquid for poaching: dilute fish cubes into boiling water, heat in a large pan until simmering, then add herbs and spices.
Poach tilapia until cooked and tender (about 5-10 minutes). Remove tilapia fillets, place them on a baking tray, brush with grilling sauce, baked until golden brown.
Serve: place grilled cuts of tilapia fillets on a bed of your favourite salad.
You can also keep some of the poached fillets, run them under cold water, drained, then prepare them for nice Mediterranean inspired focaccia sandwich on a bed of rocket and spinach leaves.
