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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A few years ago, I was invited to a Thursday night sheva brachos. One of the dishes that was served was a tilapia covered in ribbons of vegetables. It had a light lemony flavor…and an exotic kick. This is my recreation of that memory.
4 tilapia or flounder fillets (about 1 and 1/2 pounds)
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium red onion, sliced in thin half circles
1 yellow squash, thinly sliced
1/4 cup Bartenura Olive Oil
1/4 cup water
3 tablespoons Tuscanini Lemon Juice
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 teaspoon Pereg Cumin
1/2 teaspoon cayenne pepper
Preheat oven to 350°F.
Place tilapia in a baking pan. Place the vegetables over the top of each piece of fish.
In a small bowl, whisk together olive oil, water, lemon juice, garlic, cumin, and cayenne pepper. Pour the mixture over the vegetables. Let the fish marinate for at least 15 minutes. Bake covered for 10 minutes. Uncover and bake an additional 15 minutes.
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Delicate flavouring and presents beautifully – the rainbow colours are bright and appetizing.