This recipe is incredibly simple and relies mainly on the tilapia’s sweet flesh and the classic combination of garlic, mustard and lemon. This dish tastes fresh and bright, so if you are not a fan of eating a whole fish you are about to be. The secrets of a good braised tilapia are the cleaning and seasoning of tilapia. Cleaning the tilapia is quite simple, although it is not always pleasant.
- 3 tilapia
- 2 allspice
- 2 cloves
- 7-10 cloves garlic
- 1 tsp mustard
- 1 tsp mustard grain
- 1 bouillon cube
- ¼ cup oil
Cleaning the Fish
- Use a dull knife or spoon to remove the scales on both sides
- Make a small hole on the belly of the fish and use your fingers or a dull spoon to scoop out the fish’s innards and don’t miss dark kidney in the back or some strands of innards along the walls
- Clean the inside of the head of the fish.
- Remove a dorsal fin by pulling firmly from tail to head.
- Rinse the fish off, inside and out, in cool water with vinegar (or Lemon Juice) to remove any slim or bad odor of the fish.
Seasoning the Fish
- Season the fish with 2 allspice, 2 cloves, 7-10 cloves of garlic, 1 teaspoon mustard, 1 teaspoon mustard grain, 1 cube, 1/4 cup oil and Salt.
- Marinate in refrigerator for up to 24 hours
Baking the Fish
- Make three-four diagonal cuts on each side of the fish, all the way to the right across the bone.
- Preheat the oven to 200°C (fan 180°C/400°F/gas 6).
- Bake for 20-30 minutes on each side or until the thickest part flakes easily when tested with a knife.