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Salt and pepper
In a refractory place all the vegetables cut into cubes, drizzle with olive oil, salt and pepper and take it to the oven for 20 minutes.
In a pan, cook the potatoes.
In a sieve pass your potatoes, add a spoon of butter, salt and pepper, August milk and stir until you have a puree.
In a frying pan, add oil and butter, put the tilapia fillets until golden, seasoned with salt and pepper.
Place the vegetables, the ebó fillet puree on a plate and serve if you wish.
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