Zest and juice of 1 lemon
Olive oil for brushing the fish fillets
4 tilapia fillets, about 6oz each
4 tsp grated lime zest
Salt and freshly ground pepper to taste
2 tsp Dijon mustard
1/3 cup olive oil
1 shallot, minced
Pre-heat an oven to 400F.
Remove the zest from the lemon and mix with the lime zest. Line a small rimmed baking sheet with tin foil. Brush with olive oil. Place fish fillets on the foil, brush with olive oil and season with salt and pepper. Rub in the mixed zests and squeeze the juice of half the lemon over the fillets. Bake for 10 mins.
Meanwhile, in a small bowl, whisk together the mustard, juice of the other half of the lemon and olive oil. Stir in the shallot and season with salt and pepper.
Spoon vinaigrette over the fish fillets and serve with boiled potatoes or roasted cauliflower (LOW CARB) and sauteed zucchini.