Regal Olive & Rosemary

with Mash'n'Peas, Serves 2


  • Regal Springs Tilapia – 3 fillets halved lengthways
  • Olive Rosemary – mix a handful of mixed olives in oil, rosemary leafs from 10cm stem, ½ red chilli sliced, ¼ red onion sliced, zest ½ lemon and seasoning.
  • Butter – 2tbs
  • Olive oil – 1tbs
  • Red & White wine vinegar – 1tbs of each
  • Lemon – juice of the lemon
  • Mashed potato how you like it
  • Frozen peas heated


  1. Melt butter over medium/high heat until foaming.
  2. Add oil and All Natural Regal Springs Tilapia fillets cooking 1 minute each side.
  3. Add olive rosemary mixture, lemon and red wine vinegar. Simmer 2 mins turning fillets once.
  4. Season.
  5. Serve garnished with pan juices and olive mix, the mash and peas.