Tilapia with grilled vegetables, yogurt sauce and bread

Ingredients

For 1 serving

• Tilapia180 g
• Eggplant120 g
• Zucchini120 g
• Nonfat Greek yogurt60 g
• Mint3 g
• Garlic1 clove
• Whole wheat bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Heat a grill or griddle pan over medium-high heat. Wash and trim the aubergine and courgettes and slice them lengthways about half a centimetre thick.
2. Grill the vegetables for 2–3 minutes per side, until soft and marked with dark lines; dress with half the oil and salt.
3. Meanwhile make the sauce: mix the Greek yoghurt with the chopped mint, the peeled and grated garlic and a pinch of salt.
4. Pat the tilapia dry, season with salt and black pepper and brush with the remaining oil; grill for 3 minutes per side, until opaque and flaking.
5. Warm the wholemeal bread on the grill for a minute per side, until crisp, and serve the fish and vegetables with the sauce and the bread.