Ingredientes para cantidad-de-porciones:

tilapia

5 oz

tilapia filet

leek

2

sliced leek, well washed, thinly sliced

fennel

1/2 cup

thinly sliced fennel

artichokes

5

artichoke hearts, quartered

oranges

1

oranges

oranges_juice

1/2 cup

orange juice

oranges

1

orange cut into wedges

anchovy

1

anchovy filets

dijon mustard

1 tablespoon

grainy dijon mustard

garlic

1

grated garlic clove

herbes provence

1 teaspoon

Herbes de Provence

oil

1/2 teaspoon

olive oil

butter

1/2 teaspoon

butter

greek yogurt

4 tablespoons

greek yogurt

potatos

1

small potato

potatoes

138 g -1/2 cup

thinly sliced potatoes

yogurt

1 tablespoon

of prepared yogurt

radicchio

1/2 cup

sliced radicchio

yogurt

1 tablespoons

prepared yogurt

  1. 5 oz tilapia filet

  2. 2 sliced leek, well washed, thinly sliced

  3. 1/2 cup thinly sliced fennel

  4. 5 artichoke hearts, quartered

  5. 1 oranges

  6. 1/2 cup orange juice

  7. 1 orange cut into wedges

  8. 1 anchovy filets

  9. 1 tablespoon grainy dijon mustard

  10. 1 grated garlic clove

  11. 1 teaspoon Herbes de Provence

  12. 1/2 teaspoon olive oil

  13. 1/2 teaspoon butter

  14. 4 tablespoons greek yogurt

  15. 1 small potato

  16. 138 g -1/2 cup thinly sliced potatoes

  17. 1 tablespoon of prepared yogurt

  18. 1/2 cup sliced radicchio

  19. 1 tablespoons prepared yogurt


Instrucciones:

  1. Place leek with 2 tablespoons of water and olive oil in a sauté pan. Cook covered for 5 minutes of medium heat or until the water has evaporated and you can hear the pan sizzle. Add the butter, fennel, artichoke hearts, 2 anchovy filets, orange juice, mustard, garlic and herbs de Provence. Mix well and cook for 2 minutes.

    tilapia with leek1
  2. Place fish filet over the vegetable mix in the pan, cover and cook for 5 to 7 minutes, uncover and check if the pan juices have dried out. Add 2 tablespoons of orange juice if so. Also check if the fish has been fully cooked, if not, cover the pan and cook 2 minutes more.

    tilapia with leek2
  3. Mix yogurt and 1 anchovy filet and a pinch of herbs de Provence. Plate on one side of the filet.

  4. Place the thinly sliced potatoes in a serving baking pan, like a tiny casserole dish. Add water only to slightly cover them, bring to a boil, cover and cook for 2 minutes. Add the butter and 1 tablespoon of the yogurt herb anchovy mix over the top and broil for 5 minutes.

    tilapia with leek3
  5. Remove the pan from the heat, plate, serve the remaining yogurt on the side and place the remaining 2 anchovy filets over the tilapia.