Tilapia en Salsa Verde (Tilapia in Tomatillo Green Sauce)

• 350 g Tomatillo
• 1 medium White onion
• 2 cloves Garlic
• 1 medium Jalapeno pepper
• 20 g Fresh coriander
• 1 tbsp Sunflower oil
• 300 g Tilapia
• 1 medium Lime
• 6 pieces Corn tortillas

1. Remove and discard the papery husks from the tomatillos, then rinse well to remove any stickiness. Roughly chop the onion, peel the garlic, and slice the jalapeño (remove the seeds if you want a milder sauce).
2. Put the tomatillos, onion, garlic, jalapeño and fresh coriander into a blender. Blend until smooth, scraping down the sides as needed.
3. Warm the sunflower oil in a saucepan over a medium heat. Pour in the green sauce and cook for 5 to 7 minutes, stirring often, until it turns glossy and smells fragrant.
4. Nestle the tilapia into the sauce in a single layer. Reduce the heat to low, cover, and gently simmer for 6 to 8 minutes until the fish is opaque and flakes easily.
5. Cut the lime into wedges. Warm the corn tortillas in a dry pan or directly over a low flame until pliable, then serve the fish and sauce with the tortillas and lime for squeezing.

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