Pan-Fried Tilapia with Lemon Garlic Broth and Roasted Vegetables

1. Preheat your oven to 200°C / 400°F.

2. For the roasted vegetables: Toss the potato chunks, carrot batons, celery, onion wedges and whole garlic cloves in 2 tbsp olive oil with a good pinch of salt and pepper. Spread out on a baking tray in a single layer and roast for 30–35 minutes, turning once halfway, until golden and tender.

3. For the lemon garlic broth: About 10 minutes before the vegetables are ready, heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes until softened and fragrant. Pour in the stock, add the lemon juice and lemon zest, season with a pinch of salt and pepper, and simmer gently for 5 minutes. Stir in the butter at the end for a little richness.

4. For the tilapia: Pat the fillets dry with kitchen paper. Season both sides generously with salt, black pepper and smoked paprika. Heat a non-stick frying pan over medium-high heat with a drizzle of olive oil. Once hot, add the fillets and cook for 3–4 minutes per side until golden and cooked through — the flesh should be opaque and flake easily.

5. To serve, spoon the roasted vegetables into bowls, lay the tilapia on top and ladle the warm lemon garlic broth around. Serve immediately.