Roasted Tilapia with Plantain

Instructions

1. 1

   Preheat oven to 400°F. Toss plantain rounds with 2 tablespoons olive oil, salt, and paprika on a baking sheet. Roast for 20-22 minutes, stirring halfway through, until golden and crispy at the edges.

   Tip: Choose green plantains for a savory side rather than sweet yellow ones.

2. 2

   While plantains roast, pat tilapia fillets dry with paper towels and season both sides generously with salt, pepper, and remaining paprika.

   Tip: Dry fish ensures better browning and a crispier exterior.

3. 3

   Heat remaining olive oil and butter in a large skillet over medium-high heat. Once foaming, carefully place tilapia fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

   Tip: Don't move the fish once it hits the pan—let it develop a golden crust.

4. 4

   Flip the fillets gently and cook for another 2-3 minutes until cooked through and opaque. Transfer to a plate and tent loosely with foil.

   Tip: Tilapia is delicate, so handle it carefully to avoid breaking apart.

5. 5

   In the same skillet, add minced garlic and sliced onion. Sauté over medium heat for 5-6 minutes until onions are soft and caramelized, stirring occasionally.

   Tip: Low heat allows onions to caramelize naturally without burning.

6. 6

   Add diced red bell pepper to the onions and cook for 2 minutes until slightly softened. Remove from heat and stir in lime juice and fresh cilantro.

   Tip: Reserve a bit of cilantro to garnish the finished plates.

7. 7

   Divide roasted plantains among serving plates. Top each with a tilapia fillet and spoon the cilantro-lime onion mixture over the fish.

   Tip: Serve immediately while the fish and plantains are still warm.

8. 8

   Drizzle any pan juices from the fish over the top and garnish with additional cilantro and a lime wedge.

   Tip: A squeeze of fresh lime at the table enhances the bright flavors.