Lemon-Basil Tilapia with Roasted Peppers and Portobello Mushroom Salad
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Cooking tools:
- Zip-top bag
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Aluminum foil
- Spoon
Ingredients
- 1/2 cup Bartenura Olive Oil
- 2 cloves fresh garlic, minced or 2 cubes Gefen Frozen Garlic
- 2 teaspoons chopped fresh basil (you can use 2 cubes Dorot Gardens Frozen Basil)
- juice of 2 lemons
- salt, to taste
- pepper, to taste
- 4 tilapia fillets
- 8 red peppers
- 10 portobello mushrooms
- Bartenura Olive Oil, for drizzling
- Glicks Soy Sauce, for drizzling
- 7-8 scallions, sliced
- 1/2 cup sugar
- 1/3 cup vinegar
- 2 teaspoons Bartenura Olive Oil
- 3 tablespoons spicy brown mustard
- 10 cloves garlic, minced (do not substitute with frozen cubes)
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