Tilapia @ wok

For ➋
250 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.

Tilapia with green onions

For ➍
400 g tilapia filets (or 4 small filets)*
2 ts butter
salt & pepper
2 green onions or scallions
5 ts herbes de Provence

Preheat the oven to 200°C. Clean the onions, cutting off most of the green. Cut them in 2 pieces, and slice each piece in half lengthwise.
Prepare 4 sheets of aluminum foil. On each sheet of foil, place ½ ts of butter. Drape a filet over the butter, add salt and pepper to taste and one quarter of the sliced onions. Add about ½ ts of water to each packet, sprinkle ¼ of the herbes de Provence on top of each. Fold the foil up and over the filet until you have a loose packet, making sure there's some room inside to steam. Seal all edges. Repeat for the other filets.
Put the packets on a baking sheet. Put into oven for 20 to 25 m.
Serve with basmati rice.

*Use another firm fish instead.