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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me fir
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THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
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Tilapia Baked with Peppers

One can now buy Tillapia which is farmed in the New Forest in the UK try to get the largest fillets - so we can have more choice in our selection of sustainable fish. It has a lovely flavour and as its a New Year why not try something new. Also works well with farmed Bass.

Serves 8

4 Tilapia which can be filleted into 8 pieces
If fish are small buy 8
1 Orange juice/zest
50g (2oz) Butter
1 tbsp olive oil
1 Red & 1 Yellow Pepper
250g (4oz) Leeks
1 tsp sweet paprika
Salt
Pepper
50g (2oz) Parsley

Finely slice the leeks and dice the red pepper. Heat the butter and the oil in a frying pan. Fry the leeks and peppers until just cooked (4 minutes). Stir in the parsley, orange juice and zest. Pour this into a large flat casserole dish that will take the fish

Place the fish (or fold the fillets in half lengthways and then place ) on top of the vegetable mix. Sprinkle over with paprika and seasoning.

Slice the yellow pepper thinly and arrange on top of the fish.

Cover the dish and bake in a preheated Moderate oven, 175ºC, 160ºC Fan, 350ºF,  Gas Mark 4, for 25 minutes for fillets or 30-35 minutes for whole fish until the fish is just done.

Serve with glazed carrot coins and new potatoes