- 4 pieces of Tilapia fillet (African cichlid, without skin)
- 1 large white onion
- 400 ml coconut milk
- 1/2 orange
- 1 small chili
- 1 handful of chopped pine nuts
- 1 egg
- olive oil
- clarified butter
- sweet peppers
Chop the chili finely, mix with a little olive oil, add a pinch of salt and pepper and coat the tilapia fillets with this marinade. Set a production line of three plates: Put some flour in the first plate, the whisked egg in the second and the breadcrumbs with the chopped pine nuts in the third. Now turn the fillets one after the other in flour, dregde in the egg and bread with the breadcrumbs and pine kernel mixture. Heat one spoon of clarified butter in a sufficiently large pan, while placing a fireproof casserole in the oven, preheat to 100°C.
Fry the fillets in the pan, each side for 3 minutes until crispy, then put it into the casserole. This allows the tilapia fillet to finish cooking while the sauce is being prepared.
Therefore, chop the onion into small pieces, rub the pan briefly and then fry the onion in a little clarified butter until translucent. Now deglaze with the coconut milk, add the juice of half an orange while stirring, let it simmer for a minute. Season the sauce with salt, pepper, rose paprika and a pinch of cumin, remove the fish from the oven, done.
As a side dish we recommend rice or couscous, but also a small summer salad with fresh baguette is a wonderful accompaniment. Enjoy your meal!