Tilapia with garlic and olive oil recipe
The olive tree is native to the Mediterranean region and humans have been gathering olives for at least 10,000 years. No one knows when the olive tree was first domesticated, but the first cultivation might have taken place on Crete. A 5500 year old olive oil amphorae have been found, which shows that olive oil was processed during the Early Minoan times.
This dish should ideally be prepared one day in advance, since it needs time to marinate.
- 4 garlic cloves
- 4 (4 ounce) tilapia fillets
- 3 tablespoons of olive oil
- 1 onion
- 1/4 teaspoon of cayenne pepper
- Crush the garlic cloves.
- Use the garlic cloves to rub the fish fillets and place the tilapia in a shallow, non-reactive dish.
- Pour olive oil over the tilapia fillets until they are completely coated.
- Chop the onion and place it on top of the fillets.
- Cover the fish and let it marinate in the fridge over night.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the tilapia fillets and the rest of the ingredients in a baking dish.
- Sprinkle cayenne pepper over the dish.
- Bake until the fish can be easily flaked with a fork. This will normally take around 30 minutes.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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