Using a sharp cook’s knife, remove the gill coverings and hard fins from the tilapia – this is a messy job, so it’s worth asking your fishmonger to do it for you. Carefully cut 3 evenly spaced diagonal slashes into either side of the fish – tilapia skin is very thick, so you’ll need a firm, steady hand. Place the prepared fish in a dish.
Image credit: Nassima Rothacker
Whole Grilled Tilapia by Zoe Adjonyoh
London chef Zoe Adjonyoh shares her recipe for a traditional Ghanian style whole baked tilapia in this step-by-step recipe from her debut cookbook, Zoe's Ghana Kitchen.
Book Credit: Zoe's Ghana Kitchen by Zoe Adjonyoh is published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk