Grilled Tilapia On A Bed Of Rocket Salad

• 3 tilapia fillets
• Coarse sea salt
• For the broth:
• 2 cubes fish stock
• 1L water
• 2 slices of lemon
• 2 cloves of garlic, squashed
• 1 thin piece of ginger, peeled
• fresh basil leaves, thyme leaves
• a few whole black peppercorns
• Sauce for grilling tilapia:
• mix together a few tablespoons of soy sauce, Worchestershire sauce, and brown sauce.

1. Heat the oven at 180C/370F.
2. Generously rub coarse sea salt onto tilapia fillets.
3. Prepare liquid for poaching: dilute fish cubes into boiling water, heat in a large pan until simmering, then add herbs and spices.
4. Poach tilapia until cooked and tender (about 5-10 minutes). Remove tilapia fillets, place them on a baking tray, brush with grilling sauce, baked until golden brown.
5. Serve: place grilled cuts of tilapia fillets on a bed of your favourite salad.
6. You can also keep some of the poached fillets, run them under cold water, drained, then prepare them for nice Mediterranean inspired focaccia sandwich on a bed of rocket and spinach leaves.

salt, fish stock, water, lemon, garlic, ginger, fresh basil, whole black peppercorns, together

Taken from www.epicurious.com/recipes/member/views/grilled-tilapia-on-a-bed-of-rocket-salad-50021404 (may not work)