2 cups of water (480 ml)
1 cup of dry white wine (240 ml)
1 bay leaf
1 tablespoon of salt
400g of tilapia fillet
Lemon juice from 1 lemon
1/2 cup of olive oil (120 ml)
2 tablespoons of English mustard
1 minced garlic clove
1 tablespoon of chopped fresh parsley
3 small carrots (300g), cut into quarters
1 large sweet potato (520g), cut into sticks
6 small bell peppers (150g), cut in half lengthwise
1 medium yellow pepper, sliced
1 small turnip (300g), cut into sticks
12 small radishes (300g), cut in half
2 cups of water (480 ml)
1 cup of dry white wine (240 ml)
1 bay leaf
1 tablespoon of salt
400g of tilapia fillet
Lemon juice from 1 lemon
1/2 cup of olive oil (120 ml)
2 tablespoons of English mustard
1 minced garlic clove
1 tablespoon of chopped fresh parsley
3 small carrots (300g), cut into quarters
1 large sweet potato (520g), cut into sticks
6 small bell peppers (150g), cut in half lengthwise
1 medium yellow pepper, sliced
1 small turnip (300g), cut into sticks
12 small radishes (300g), cut in half
In a large pot, combine the water, wine, bay leaf, and salt
Bring to a boil over high heat for about 4 minutes
Add the tilapia fillet and let it cook until it can be flaked easily with a fork (about 10 minutes)
Drain, discard the liquid and bay leaf, place the fish in a plate, and let it cool down
Use a fork to separate the fish into fine flakes. Reserve
In a medium bowl, combine the lemon juice, olive oil, English mustard, garlic, and parsley
Mix well with a hand mixer
Add the reserved fish and mix vigorously with a wooden spoon until it's homogeneous
Distribute this mixture among six 1/2 cup serving bowls
Arrange the vegetables in two trays and serve immediately with the tilapia fish cakes
280 calories per serving
