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Whole baked tilapia with flat-leaf parsley and garlic

by Jeanne Horak on November 12, 2008 31 Comments in Fish, Gluten-free, NaBloPoMo 2008, Weekend Herb Blogging

Whole-baked-tilapia

Saga update:

Visits to my house by British Gas this week:  3

Hours spent at my house by British Gas this week:  +/- 7

Futile phonecalls to Landlord this week: 3

Number of tops I’m wearing as I type this:  4

Pairs of socks I’m wearing as I type this: 2

Number of working boilers in my house at the moment:  0

Number of warm hands and feet:  0

Number of happy thoughts:  0

Last night I joked about it, tonight I did it: I ran the new washing machine on its hottest cycle and leant up against it for warmth. And that’s all I want to say about that.

For many people, whole fish represents some sort of culinary final frontier.  Some people refuse to buy or order it “because of the eyes” (!).  Others find it hard to take home a meal that resembles almost exactly the beast it used to be in life.  And yet others are just plain nervous about how they are going to cook it.   Happily, I don’t fall into any of these categories and recently I find that we’ve been buying whole fish more often.  You get more fish for your money, which appeals to Nick 😉  One way of treating them is to fillet them (not that hard but takes practice so as not to waste too much meat), but I prefer to cook them whole:  skin, eyes and all! Cooking a whole fish is so childishly simple and yet bringing it to the table always elicits compliments.  Guests seem to think you’ve done something truly amazing by cooking a whole beastie from the deep!

Tilapia is not really a fish I grew up with.  In South Africa in the 1970s when I was a kid, fresh fish was either hake (if you weren’t particularly wealthy); snoek (if you lived in Cape Town); or kingklip or sole (of you were wealthy).  Tuna was something you got in a tin, as were pilchards.  And although my horizons did broaden beyond the fish of my childhood, I don’t think I tried tilapia until I came to London.  So although the rest of the world might have been munching away on them for decades, tilapia are still a novelty to me.

Tilapia form part of the cichlid family of fish, grow to about 10-30cm in length, and are prized for their firm, sweet flesh.  Here are some things that I’ll bet you didn’t know about them:

  • they can live both in fresh and brackish water;
  • the name tilapia is a Latinisation of thiape, the Tswana word for fish;
  • they are ideally suited to aquaculture because of their adaptability, but the water temperature where they live has to be heated to tropical temperatures.  One way that this is done is by uising waste heat from power stations and factories;
  • unusually, adult tilapias care for their young, sometimes by gathering them in the parent’s mouth for safekeeping (called mouth brooding); and
  • tilapia were introduced in Kenya to control the mosquito population, as they consume mosquito larvae.

I was particularly pleased to read the bit about aquaculture, as this means that tilapia are sustainable and I can enjoy them more often – hurrah!

This recipe is incredibly simple and relies mainly on the tilapia’s sweet flesh and the classic combination of garlic, parsley and lemon. Flat leaf or Italian parsley is thought by some to have a better flavour than its curly cousin – and this is borne out by chemical analysis, which has shown that it contains a higher concentration of essential oil.  It is also able to withstand heat better and retain its flavour – so it’s perfect for this dish.  I served mine with celeriac remoulade but the choice is yours:  roasted geen beans; roasted cherry tomatoes; sweet potato fries – or whatever takes your fancy.

20080828 - WHoleGrilledTilapiaCollageWeb

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC (serves 2)

Ingredients:

2 whole tilapia, cleaned
1 medium onion, thinly sliced
2 cloves of garlic, crushed
30g butter, softened
a large handful of flat-leaf parsley (stalks and all)
1 Tbsp lemon juice
salt and pepper

Method:

Pre-heat the oven to 200C.  Prepare two squares of aluminium foil large enough to completely weap each fish and spray with a little olive oil on the shiny side.

Mix together the softened butter, garlic and lemon juice.

Rinse and pat the fish dry, including inside the body cavity.  Lay each fish in the centre of its piece of aluminium foil, on the shiny side.

Season with salt and pepper inside the body cavity, then spread half the butter inside each fish.  Lay the onions on top of the butter inside each fish’s body cavity and top the onions with a flat-leaf parsley.  Make 2 slashes in the skin on the top surface of each fish.

Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel.  Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked.  Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.

WHB3Logo I’m submitting this post to Heather of Diary of a Fanatic Foodie who is hosting this week’s edition of Weekend Herb Blogging, the event founded by my friend Kalyn and now run by the lovely Haalo.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here’s what I’ve written so far.

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  • Moroccan spiced lamb breast with herb couscousMoroccan spiced lamb breast with herb couscous
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  1. Elra says

    November 13, 2008 at 3:44 am

    Oh this is so not funny, I am so sorry that your problem with the broiler still going on! I wish you luck, Jeanne. Stay warm, even if this mean lean up against your warm washing machine.
    My husband and my son, will not touch this fish. My husband will only eat salmon and snoek, and my son will only eat salmon. They love salmon so much, that they don’t mind if I cook it everyday. I, on the other hand will eat any kind of fish. I just love fish and grew up with many different kind of fish. In Indonesia, we marinate it for a few minutes with garlic, turmeric, ground (not powder) coriander seeds, then grill it over the charcoal. Serve with “Sambal Kecap Manis” (shallots, fresh Thai chilies, sweet soy sauce, and limes) Delicious!
    Cheers,
    Elra

    Reply
  2. Manggy says

    November 13, 2008 at 4:57 am

    Oh, to be like a Tilapia and live next to a power plant, huh? Some humor there to warm you up 🙂
    I grew up eating whole fish too, especially Tilapia. I love the flesh, especially when it’s fried, but my problem is the flesh around the stomach area tastes funky. I don’t even wanna think about it so I just eat around that.

    Reply
  3. Lien says

    November 13, 2008 at 5:49 am

    You’re brave to type this story with stone-cold fingers! If you’re cold you’re allowed to do anything to get warm!
    My first whole fish was served to me in Israel on the banks of the lake of Galilea. I was shocked, horrified and didn’t eat anything of it! But hey I was a child then. I don’t get bothered by it now anymore, I just wouldn’t dare to serve it whole to my children, they would run…

    Reply
  4. Kit says

    November 13, 2008 at 7:04 am

    You make it sound so simple – I’m going to have to start cooking fish like this. I don’t have a problem with the eyes – it’s the bones all over the place that put me off cooking whole fish myself, that and the fact we don’t have a fresh fish supplier anywhere near. My girls love line fish in butter sauce whenever we go out for a meal, my son just likes kingklip nuggets.
    Fingers crossed for your boiler – hope you’ve got lots of hot water bottles.

    Reply
  5. nina says

    November 13, 2008 at 9:17 am

    Don’t dream about sunny SA, we are having winter all over again….wind, storm,rain and cold nights, so I am with you….
    I am the only one in the family who are not put off by “the eyes”. I love the “more fish for your money too”. I have just been to the shop and chicken are now R5/kg..no longer a cheap meal!

    Reply
  6. nina says

    November 13, 2008 at 9:18 am

    ..sorry R50/kg not R5!!!!

    Reply
  7. nina says

    November 13, 2008 at 11:02 am

    I do not know what happened to my comments earlier. I just wanted to say that I posted my recipe for Worldwide blogger Bake-off and copied your ideas on this cause.If you mind, I will take it off immediately!

    Reply
  8. johanna says

    November 13, 2008 at 12:49 pm

    this is the kind of situation where i’m glad we have a working fireplace. and a spare electric radiator in the garage which i can pull out at any given moment. would you like me to bring that along on sat (the radiator, i mean)? 😉

    Reply
  9. Antonia says

    November 13, 2008 at 4:00 pm

    I love the image of you having to warm up next to the washing machine (…though I now feel bad for laughing at your expense). I really hope that it all gets fixed soon and you can warm up!
    I’ve never eaten this fish and have to admit (with much shame) that I’m a bit rubbish at cooking live fish. You guess correctly, it is all to do with those beady eyes looking at me! I really must grow up and give it a go soon…

    Reply
  10. courtney says

    November 13, 2008 at 5:08 pm

    Wonderful. I do wish I could get CS to eat more fish. Maybe I will do this as Tilapia is such more milder in flovor. I love to roast a whole fish.

    Reply
  11. courtney says

    November 13, 2008 at 5:09 pm

    And I hope it does get better this week. You know you can sue the landlord if he doesnt resolve this in timely manner. Or at least threaten him.

    Reply
  12. Peter says

    November 13, 2008 at 6:09 pm

    Whole fish are the best way to enjoy fish and you’ve adorned this with minimal ingredients – I like that.

    Reply
  13. Darius T. Williams says

    November 14, 2008 at 12:16 am

    Wow – that fish looks sooo good. And you know what’s great about it is that you’ve only got a few ingredients – that shows that you’re highlighting the great flavors of the fish. I bet that’s good!
    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  14. DocChuck says

    November 15, 2008 at 1:04 am

    Wy wife (a medical doctor) loves tilapia and she encourages me to eat fish often.
    But, lately we have had difficulty finding tilapia that is NOT imported from china.
    Dr. E does not permit any food imported from china into our home.
    Do you or your readers have suggestions for sources where tilapia can be purchased that is not imported from chinese fish farms?

    Reply
  15. Elaine says

    November 15, 2008 at 1:36 am

    I need to commend you on beautiful picture of whole fish; head and tail included. So many people are grossed out by the fact that fish have heads or when we present cooked fish with its head intact!
    Btw, that’s one fresh looking tilapia you got there and I can only imagine how sweet and fresh it’s flesh must has been 🙂 Thanks for sharing!

    Reply
  16. [eatingclub] vancouver || js says

    November 15, 2008 at 1:37 am

    Sorry to hear about your boiler problems. Ugh. We had a boiler problem in the old house and were out of heat for several days a few years ago and it was h-e-double hockey sticks.
    On the other hand, I love whole fish and your tilapia looks positively delish.

    Reply
  17. Kevin says

    November 15, 2008 at 2:24 am

    I have not tried cooking a whole fish yet. I am going to have to get to it soon.

    Reply
  18. Chocolatesa says

    November 15, 2008 at 2:43 am

    The way you tell about the dead boiler saga is funny, even though experiencing it must not be 😛
    I’m like you in that I have nothing against whole beasties cooked in their original shape. I once knew a cashier who was afraid of any food that came from an animal and still in it’s original form, i.e. lobster, whole fish, rabbit, etc. She’d gasp and back up and call one of the bag boys to scan it for her! lolll. She wasn’t working in the right kind of job! lol.
    I once had amazing baked tilapia and have been meaning to make it ever since. Thanks for the recipe, I’ll make this soon!

    Reply
  19. MrsDocChuck says

    November 15, 2008 at 10:23 pm

    Sorry for my husband’s gruff post. He’s not been himself lately as he is awaiting a large wire transfer that has not yet arrived.
    I’m not a real doctor. I’m a nurse. Even so, I consider tilapia — or any foodstuff imported from China — to be potentially toxic. Much of their commercial fishing occurs in filthy, garbage-strewn waters.
    We’ll not eat that, thanks.
    I am sure you could substitute USA farm-raised catfish for the tilapia, though, just to be sure.
    This looks to be a delicious recipe. Thanks.

    Reply
  20. Robyn Vickers says

    November 17, 2008 at 4:32 pm

    Oh, you poor thing. Goodness.
    But that fish, I have to say, looks divine.
    Hope they get their ducks in a row before they freeze.

    Reply
  21. Iris says

    March 10, 2010 at 6:59 am

    I made this once for my boyfriend and it was so successful that we use this as a reference now every time I cook Tilapia but we mix it up with a lot of variations, various different herbs inside, fresh thyme, bell pepper and various seasonings on the outside. Thanks. 🙂

    Reply
  22. Cindy Harvey says

    February 17, 2011 at 3:14 am

    Thank you so much for posting this recipe! Tonight my 5 yr old washed, dried, and stuffed two whole Tilapia for the family to eat this evening. There was much giggling and “ewww I touched it’s eye!” but she successfully completed the job and was quite pleased with herself =).

    Reply
  23. Stephanie says

    January 21, 2013 at 4:24 am

    Thank you! Thank you! Thank you! I had no idea where to start but when i saw tilapia on sale for less than two dollars each i knew i had to find a way to cook them! This was delicious and easy to make! Thanks again!

    Reply
    • Jeanne says

      January 23, 2013 at 11:25 pm

      So glad you enjoyed it – such a quick and easy way to cook this tasty fish 🙂

      Reply
  24. thomas schultz says

    April 1, 2013 at 2:40 am

    it seems there are a few typos in your recipe…..it says preheat oven to 200 degrees…should this read 500? I have researched a couple other recipes online, and they say broil at 500 for about 20 minutes. 200 degrees seems to cool of a temparature to cook fish.

    Reply
    • Jeanne says

      April 10, 2013 at 2:31 pm

      Hi Thomas – thanks for the comment. No, no typos in the recipe. My recipe requires you to heat the oven to 200 degrees Celsius which is correct – I can’t think of anything you’d conceivably cook in a domestic oven at 500 Celsius. The Fahrenheit equivalent of 200C is about 400F – so maybe you are thinking of the Fahrenheit temperature?

      Reply
  25. nalesniki przepis says

    December 10, 2015 at 11:11 pm

    Thank you for such a quick and simple AND DELICIOUS recipe.

    Reply
  26. Murugi says

    June 24, 2017 at 12:10 pm

    I’m one of those who don’t like the eyes n head thing but today I got brave n bought whole fish complete with the eyes n I’m going to try your recipe, it sounds easy.

    Reply
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Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
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When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
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Did you know that 6 February is Waitangi Day, the
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Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

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Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
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1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
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Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.