(serves 2. Preparation time 20 mins, cooking time: 20 mins + marinating time).
- 2 tilapia fillets (with or without skin and about 150g each.)
- 100ml Bim’s Kitchen African Coconut Piri Piri
- 10ml sunflower or rapeseed oil
- a few good pinches of salt
Mix the coconut piri piri sauce, 5ml of oil and a couple of pinches of salt together. In a non-metallic dish, coat the tilapia loins thoroughly on both sides. Leave to marinate in the fridge for at least 30 minutes (the longer the better).
Preheat the oven to 200ºC. Line a baking tray with foil and brush with the rest of the oil. Place the tray in the middle of the oven for a minute to warm up then place the tilapia fillets on the tray and return to oven. If using fillets with skin on, start cooking skin-side up.) Roast for 8 – 10 minutes turning once half way through. Fish should be cooked through and white throughout.
Serve with your chosen accompaniments (shown here with some Nigerian jollof rice and petits pois. Garnished with wild garlic).
TIP: The fish can also be cooked outdoors on a barbeque grill)