Please give a warm welcome to our resident chef Jerome Cooke, who has over 6 years experience cooking in some of the toughest kitchens in the world! He is filled with an incredible passion, as well as a real talent for creating the most delicious, mesmerizing, Afro/Caribbean dishes certainly that I have ever tasted. He is so busy, that it took me 2 months of persistent coaxing and cajoling to secure his expertise. Thank goodness it paid off, as he finally agreed to join our team. Yes! So I’m super excited to have his contribution and to share his heavenly culinary skills with you.
BLACKCITYGIRL promotes health and fitness because change for the better, starts within. The body is a temple and what we eat is an internal reflection of our overall mind-state. It has been proven that consuming nutritious food is the first step towards a positive outlook, helping us move forward in life with the right attitude.
It’s Easter! The only time of year, many of us give up meat for Lent, which is refreshing in the beginning, but let’s face it, the adjustment soon becomes a chore, particularly when we start running out of meal ideas. Are you a Talapia fan? Well, look no further as Jerome has compiled this mouth-watering, quick and affordable fish recipe, just for you! I’m sure you’re well aware that fish is a great source of Omega 3.
- Preheat the oven to 180C/350F/gas mark 4. Wash and slice the red potatoes. Place them in a roasting tray and sprinke salt, black pepper to taste with sticks of thyme. Drizzle ingredients with olive oil and place in the oven for 15-20 mins.
- Preheat a pan with 2 tblspns of olive oil on stove to gas mark 4. Once the pan is heated, add the chopped savoy cabbage, sliced onion, and season with pinch of salt and black pepper. Add 100ml of water, then cover pan and let steam for 5-7 minutes.
- Preheat a frying pan with olive oil to gas mark 6. Add the Talapia fish fillet and pan fry each sides for 2-3 mins and remove. Keep the same frying pan heated but lower the temperature to gas mark 4.
- Now place the double cream and dill in the frying pan. Let the double cream simmer and reduce for 2-3 mins. Once the sauce has thickened it is ready. Serve the savoy cabbage and potatoes with the Talapia fish fillet and creamy dill sauce spooned over.
The Talapia Fish originates from the Nile River in Africa.
Edited by: Yvonne Jane Lorraine
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