INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Olive oil, extra virgin | To coat baking sheet | - |
Cauliflower, cut into florets | 900 g / 2 lb | 1 head |
Garlic, minced | 9 g | 3 cloves |
Lemon juice | 15 g | 15 mL / 1 tbsp |
Olive oil, extra virgin | for drizzling | - |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Tilapia, filet | 700 g / 24 oz | 4 fillets |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Butter | 30 g | 2 tbsp |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Shallot, minced | 80 g | 2 shallots |
Garlic, minced | 3 g | 1 clove |
White wine | 175 g | 175 mL / ¾ cup |
Lemon juice | 45 g | 45 mL / 3 tbsp |
Capers | 8 g | 1 tbsp |
Parsley, minced | 4 g | 1 tbsp |
Lemon zest | - | 1 lemon |
Parmesan cheese, grated | for garnish | - |
METHOD
- Preheat oven to 205°C / 400°F
- Line a baking sheet with parchment paper. Coat with olive oil.
- In a bowl, combine cauliflower with garlic. Drizzle with lemon juice, olive oil and toss. Spread florets onto sheet. Season with salt and black pepper.
- Put cauliflower in the oven and roast until golden brown, about 25 – 30 minutes.
- Season tilapia filets with salt and black pepper.
- In a large skillet, melt butter and olive oil over medium heat.
- In batches, cook tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Transfer to a plate and keep warm. Set skillet aside.
- Keeping the same skillet at medium heat, add shallots and garlic. Cook until soft, about 2 minutes.
- Add in white wine and lemon juice and bring to a boil over medium-high heat, about 4 minutes. Stir in capers, parsley and lemon zest. Taste for seasoning.
- Place tilapia back into skillet and spoon sauce over top.
- Remove cauliflower from oven and garnish with Parmesan cheese. Serve with tilapia.
NOTES
- Serve tilapia with any grain or vegetable you wish
- While it isn’t necessary, tossing the cauliflower during roasting will help it to brown more evenly
