For ➋250 g tilapia filets
1 tbs lemon juice
1 ts chili powder
salt & freshly ground pepper
1 onion
1 clove of garlic
200 g carrots &/or broccoli
3 tomatoes
10 black olives
3 tbs olive oil
Cut the filets in cubes and sprinkle with lemon juice. Rub the fish with chili powder, salt and pepper.
Slice the onion, carrots and garlic thinly. Cut the tomatoes and olives in chunks.
Heat the olive oil in a wok and stir-fry the onion, garlic and carrots and/or broccoli 2-3 m.
Add the tilapia and stir-fry for 2 m. Add tomatoes, olives and 2 tbs of water. Simmer for 5 m.
Adjust taste with salt, pepper and lemon juice.
Decorate with shredded fresh mint leaves. Serve with pasta or couscous.
