Fish recipes: Fried tilapia with rice and salad; baked merluza with cashew cream

A fried tilapia dish is prepared by marinating the fish in lemon juice, garlic, cumin and paprika, coating it in a flour‑cornstarch mixture and deep‑frying until golden. It is served alongside white rice cooked with oil and salt and a fresh salad made with mixed greens, corn, avocado, cucumber and a passion‑fruit vinaigrette.

A baked merluza (hake) recipe uses a cold cashew cream made from soaked cashews, breadcrumbs, garlic, sherry vinegar and olive oil, spread on the fish before baking at 180 °C. The plate is finished with sautéed purple grapes, toasted cashew pieces and a drizzle of basil‑infused olive oil.