I've never prepared tilapia, but it's an interesting choice to leave the head on
It's usually how you'll buy the whole fish - some people may eat the cheeks or other bits but it's fine to just grab the body meat.
It's much, much easier to debone after cooking.
A lot of Asian dishes with fish leave the head on.
Ditto for Spanish cuisine.
It's actually really annoying to trim before cooking.
And British... Have you heard of stargazy pie?
It's a bit disconcerting but I'd be lying if I said the rest doesn't look p good
You are, in fact, a very big fan
You can usually eat the brain if cooked well
What if cooked rare?
Rare cooked fish isn't a good idea ever
A meal fit for a raft
White Fish is an automatic dill, citrus, or parsley situation. Dress it up a bit more.
I shoved some lemon and dill inside it
Don't "shove things". Dress it.
Delicious
Baking instructions for the fish? Can I try this with other fish?
I just followed the first Google result for heat and timing. I scored the top, put half a sliced lemon inside with dill and brushed on chilli powder mixed with oil, cinnamon and ginger and some other stuff
Thank you. That looks like about 420F baked for maybe 10-15 minutes each side? I want to know how you got that beautiful colour on it, perhaps the ingredients had a part to play in that
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