Tilapia fillet with mango chutney and roasted pumpkin

Delicate and flavorful, CVale Tilapia Fillet is elevated by a mango chutney that adds an irresistible sweet and tangy twist. Roasted pumpkin rounds out the dish, offering a balanced and flavorful meal that’s perfect for a family lunch or a special dinner.

Let’s check the ingredients you’ll need.

4 CVale Tilapia Fillets

1 mango

1 bell pepper (can be half of each color)

1 red onion

1 lemon

1/2 cup apple cider vinegar

1/2 cup sugar

1 chili pepper

1 cinnamon stick

1 bay leaf

olive oil

black pepper

salt

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Now check the preparation method:

1. For the mango chutney: cut the mango into medium-sized cubes, dice the bell pepper and onion into small pieces, and thinly chop the chili pepper. For extra heat, keep the seeds, or discard them if you prefer a milder flavor. Bring the vinegar, sugar, cinnamon, and bay leaf to a boil. Once it reaches a boil, add the remaining ingredients and simmer on low heat with the pan covered, until the mango starts to break down. Set aside – the chutney can be made weeks in advance and stored in the refrigerator for up to two months.

2. Season the tilapia fillets with salt and pepper.

3. Heat a non-stick frying pan, add a generous amount of olive oil and brown the tilapia on both sides. Let it brown well before flipping it, so that the fillet does not break.

4. Serve the fillets with the chutney, accompanied by roasted pumpkin.

Enjoy your meal!