Cornmeal-crusted tilapia with cabbage and apple slaw

Ingredients

For 1 serving

• Tilapia180 g
• Corn flour20 g
• Paprikato taste
• Cabbage120 g
• Apple0.5
• Plain nonfat yogurt50 g
• Potatoes150 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: September – February

Method

1. Preheat a fan oven to 200 °C. Wash the potatoes, cut them into wedges with the skin on and toss them in a tray with half the oil and a pinch of salt.
2. Roast the potatoes for 25 minutes, turning halfway, until golden and crisp outside.
3. Meanwhile shred the white cabbage very finely; wash the apple, core it and cut into matchsticks. Dress with the yoghurt, salt and pepper and set aside.
4. Mix the cornmeal with the paprika and a pinch of salt. Pat the tilapia fillets dry and press them into the coating on both sides.
5. When the potatoes have 8 minutes left, heat the remaining oil in a non-stick pan over medium-high heat and cook the fish for 3 minutes per side, until the crust is golden and crisp.
6. Serve the tilapia with the potatoes and the cabbage and apple slaw.