Golden Tilapia in Lime and Thyme

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

I first tasted tilapia in Africa, then it became popular in Brixton market and now it’s widely available. It’s a great fish with a really firm flesh.


  • 4 skinned tilapia fillets (about 450 g/1 lb. in total), or other firm white fish such as snapper


  1. Put the fish in a shallow dish with the lime juice. Cover and let it marinate in the fridge for 30 minutes or up to a couple of hours.
  2. Mix the flour with the salt, pepper and thyme. Take the fish out of the lime juice and pat dry with kitchen paper. Dip in the seasoned flour and put to one side.
  3. Put enough oil in a large frying pan to lie