2 whole tilapia, gutted, cleaned and descaled (ask the fish counter to do this for you)
2 tbsp extra virgin olive oil
1 romaine lettuce heart, thickly sliced
¼ cucumber, diced
100g baby plum tomatoes, halved
25g pitted black olives
1 tbsp white wine vinegar
Preheat the oven to 200oC, gas mark 6.
Place 1 sprig of mint in the cavity of each tilapia, make 3 slits in each side of the flesh and place in a roasting tin. Finely chop the remaining mint and sprinkle over the tilapia then drizzle over 1 tbsp oil and season. Bake for 20-25 minutes or until the flesh is cooked. Allow to cool.
Meanwhile mix the lettuce, cucumber, tomatoes and olives in a bowl and toss in the remaining oil and vinegar. Serve with the cold tilapia as a salad.