Though (farmed) tilapia is not the most nutritionally sound fish (a little high in omega-6 fatty acids), it's still low in overall fat, easy to cook and its mild flavour makes it very family-friendly so it makes an appearance here for dinner once in a while. Sautéed until cooked through and bathed with a delicious garlic-anchovy sauce flavoured with citrus and fresh basil (you really can't taste the anchovies), this treatment transformed it into something quite special.
In keeping with the citrus theme, I served steamed broccoli dressed with a lemon juice-olive oil blend, the suggested alternative to Meyer lemon flavoured olive oil. Sprinkled with some chopped fresh mint, it was a refreshing change from plain.
The recipes for Tilapia with Citrus Bagna Cauda and Broccoli Florets with Meyer Lemon Olive Oil are from the book Giada's Family Dinners but can also be found here and here (respectively).
Only one chef to go.....Nigella next month!