“Asian” baked tilapia with rice

Preheat the oven to 425.
Put some slivered almonds in a small, dry baking pan. Smash and roughly chop a few garlic cloves, covering them lightly in oil and putting them to one side of the pan. Pop the pan into the oven while it warms.

Take out the tilapia fillet and drizzle it with soy sauce and sesame oil. Finely chop three large sprigs of green onion, and slice several cherry or grape tomatoes. When the oven is at 425 (or a few minutes after, to give the garlic more time to soften and the almonds to brown lightly), take out the baking pan and mix the almonds and garlic in with the chopped vegetables and some leftover rice. Add some bit more of the soy sauce and sesame oil into the mixture. Lay the tilapia over the bed of rice, garnishing with a bit of the leftover green onion. You can also add pressed or finely sliced ginger or paprika for a bit more spice.
Bake for about 15mins or until the fish is opaque and flakes easily.

Verdict: mild but delicious. The almonds and green onions add a crunch to the rice that nicely complements the softness of the fish.


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