Take me to Tilapia

I wrote this post on Sunday morning, shortly before visiting my Mum in hospital. We spent a lovely afternoon chatting and laughing. What I didn’t know then was that this would be the last time I would see her alive. My Mum was a brave, dignified and beautiful woman with such strength and resilience - it is difficult to accept that she is no longer with us. I dedicate this blog to her and my Dad – who are now together again. Colette was the loveliest of ladies, generous and thoughtful to a T. She taught me how to cook and instilled in me why it is so important to nurture the ones you love. I won’t be writing for a while as I need to gather my strength, the gentle kicks in my tummy remind me that life goes on and I need to be strong. Prayers are very welcome at this difficult time.

RIP - Colette Margaret Kent - 6th June 1953 - 29th August 2011

Forever in our hearts. xoxox

A conversation between a fisherman and a young boy

* Tilapia – a sustainable alternative to cod and popular source of protein in Africa. Ancient Egyptians cultivated it and this fish is fast becoming a food phenomenon boasting its own hieroglyph. Containing very low levels of mercury, rare amongst many fish, it is a good source of protein, phosphorous, niacin, selenium, vitamin B12 and potassium.

Boy - Take me to Tilapia and I’ll show you flavours that flow –

A place of warmth that has never felt snow.

Fisherman - My dear this place doesn’t exist,

Perchance a dream, forgotten, now missed?

Boy - No, I know the place, I’ve tasted its flow,

I’m sailing to Morocco, see you, off I go!

Fisherman - Boy, wait, Tilapia is a fish that gives le mojo –

I’ll take you to the village of Essaouira, you know?

Boy - Yes, it rings a bell in distant memories I hold,

Its time to let them go and discover new times told.

Fisherman - Wise words my dear,

It’s in truth that Tilapia swims most clear.  

Lemon sour, sprinkled on fresh white fish with a mixture of fragrant herbs and aromatic spice foretells of a supper without compromise. I often choose meat over fish in a restaurant – though in recent times I'm tending to steer for the fish option and I'm feeling the benefits.

Sunday sunset on 28th August - an invitation to heaven

Now with a baby in my tummy, I am exploring the oceans gems with a newfound enthusiasm, the EFA's are a real magnet. My first pregnancy ignited my interest in healthy eating and now a little older and possibly wiser, I’m plunging into deeper waters! Literally.

This recipe reminds me of all the aspects I love about healthy food. The taste is like a clear blue sky, on a crisp day warmed by a fragrant herbal breeze from the Azures. Taste buds are swept into happy shores and the various textures are all complimentary. Onions, tomatoes, peppers, courgettes and garlic are at their seasonal best, it's such a simple and delicious recipe to make, I find it difficult to find a reason why not to make it.

Perfect for a midweek supper, preparation is minimal and the results are swimmingly good. As always, if you can manage, buy fish on the day of cooking. Sea bass also works beautifully in this recipe.

Eating fish never felt this fresh before.

Love,

FFX

Moroccan Tilapia

Tilapia fillets, 2 

Onion, 1 medium finely sliced,

Red pepper, 1 cut into strips

Courgettes cut into chunks

Lemons 2, 1 juiced and 1 sliced

Ground cumin, 1 tsp

White pepper, ½ tsp

Garlic, 1 clove crushed

Dried rosemary, 1 tsp

Rosemary, 2 fresh sprigs

Parsley, a small bunch roughly chopped

Coriander, a small bunch roughly chopped

Mint, a small bunch roughly chopped

Tomatoes, 2 medium sliced

Olive oil, 2 tbsp

Salt, for a final sprinkling

PRE-HEAT oven to gas 4, 180’C, 350’F

LAYER slices of onion, courgette and red peppers in the base of a suitably sized ovenproof dish.

LIGHTLY season.

PLACE one piece of tilapia on top.

SPRINKLE over cumin, white pepper, dried rosemary, garlic and the juice of one lemon.

MIX herbs together and cover the fillet - leaving the fresh rosemary to one side.

PLACE second fillet on top of herbs and fish.

LAYER tomato and lemon slices on top.

DRIZZLE over olive oil.

FINALLY finish with the remaining rosemary sprigs and a generous pinch of salt and freshly ground pepper.

BAKE for 45 minutes and serve immediately.

SAIL away with the ones you love.