St. Peter's Fish with Mango dressing

Handling meat is one of my weakest points in cooking that's why I tried making baked tilapia fillet in order grasp the nature of various protein even in a little manner.

After lowering the temperature in a preheated oven, I delicately watched the fish being baked and tried not to overcook its texture. I made sure it is properly seasoned before putting it inside the oven.

The dressing I tossed is what makes the recipe complete. Pouring the juice of the dressing on tilapia turned the ordinary fish into something special. To avoid the over-empowering taste, cilantro must be added gradually until the balance of flavor is met.

Baked tilapia fillet with mango and cilantro dressing

Ingredients:
Fish:
4 tilapia fillets
salt, to taste
butter (enough for greasing)

Dressing:

1cup unripe green mango (hilaw na mangga), peeled, pitted, and chopped

1/2 cup avocado, skinned, pitted, and chopped
1pc small tomato, chopped
1pc small red onion, finely chopped
1 clove of garlic, minced
2T fresh cilantro leaves, finely chopped
1T lemon juice
salt, to taste
pepper, to taste

Instructions:
Preheat oven at 450F for 15 minutes. Season tilapia fillets with salt. Grease the small oven tray with butter. Put fillets on top of the tray and bake in a preheated oven for 7-10mins. Set aside and cover the meat to serve the fish with desired heat. For dressing, mix all ingredients in a bowl and set for 10-15mins. To serve, top the dressing on tilapia.