Roasted Tilapia with Cucumber

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.

   Tip: Use parchment paper for easy cleanup and to prevent sticking.

2. 2

   Pat the tilapia fillets thoroughly dry with paper towels, then season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures crispier edges when roasted.

3. 3

   Place the seasoned fillets skin-side down on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil.

4. 4

   Roast in the preheated oven for 15-18 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Don't overcook; tilapia cooks quickly and can become dry.

5. 5

   While the fish roasts, prepare the cucumber salad by combining the sliced cucumbers and red onion in a medium bowl.

6. 6

   In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, white wine vinegar, minced garlic, chopped dill, mint, and lemon zest to create the dressing.

   Tip: Make the dressing while the fish cooks for best flavors.

7. 7

   Pour the dressing over the cucumber mixture and gently toss to combine. Season with a pinch of salt and pepper. Let it sit for 5 minutes to allow flavors to meld.

8. 8

   Remove the roasted tilapia from the oven and carefully transfer each fillet to a serving plate. Top generously with the cucumber salad and drizzle any remaining dressing around the plate.

   Tip: Serve immediately while the fish is still warm against the cool cucumber salad.