Tilapia with Curried Collards and Tomatoes

Ingredients

2 Tilapia filets, 150 g (5 oz) each
1 teaspoon olive oil
1/2 cup sliced onions
1/4 tsp cumin
1/4 tsp ground coriander seed
1/4 tsp yellow curry paste (or more to taste)
1/4 tsp grated ginger root
1 clove garlic, chopped
2 cups tomatoes, diced (about 3 medium ripe tomatoes)
2 cups collard greens, finely shredded (one bunch)
1/2 tsp black pepper

Directions

1. Preheat oven to 200º C (400º F). Place Tilapia filets in a baking dish and add a few tablespoons of water. Bake for 15 to 20 minutes or until the fish flakes easily.

2. Meanwhile heat oil in a fry pan over medium heat. Add the onion and spices and cook for 5 minutes. Stir often to prevent burning.
Add the ginger, garlic, tomatoes and collards. Cook for 10 to 12 minutes.

3. Remove fish from the oven and place on a plate. Top each fillet with 250 mL (1 cup) of the tomato mixture. Serve with brown rice.

Nutritional information per serving

Calories: 239
Protein: 33 g
Fat: 6 g
Saturated fat: 2 g
Dietary cholesterol: 64 mg
Carbohydrate: 16 g
Dietary fibre: 4 g
Sodium: 105 mg
Potassium: 970 mg