Seared Tilapia with Potato-Egg Salad and Mushroom-Broccoli Salad

150 gms skinless fillet of fresh tilapia (pat dry with kitchen towel, then rub in some sea salt and freshly coarse black pepper)

For searing the fish :
Heat 1 tablespoon of regular olive oil in a pan over high heat, then reduce the heat to medium and add the fish, fry for 4 minutes then turn and fry the other side for 3 minutes.

For Potato Salad, please check the previous recipe.

Mushroom Broccoli Salad :

200 gms button mushrooms (clean by gently rubbing them with tissue paper, then cut in halves)

1 small broccoli (cut into thin florets)

1 onion (roughly chopped)

2 cloves of garlic (roughly chopped)

1 tablespoon regular olive oil

20 gms butter

half teaspoon sugar

1 teaspoon white wine vinegar

salt and pepper to taste

Heat oil and butter over medium heat. Fry the onions and garlic till transparent.

Add the broccoli, mushrooms, sugar, salt, pepper and vinegar. 

Toss everything and stir for 2 minutes. Then cover with a lid and let it cook for 2 to 3 minutes. Serve warm with the fish.