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Tandoori tilapia with spicy sweet potato mash & tomato salad

This Indian-influenced grilled fish supper packs in all of your five-a-day in one mildly spiced, light dish

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 391
  • Carbohydrates 64
  • Saturated Fat 1
  • Sugar 24
  • Protein 30
  • Fat 4
  • Fibre 9
  • Salt 0.73

Nutrition per serving

  • Calories 391
  • Carbohydrates 64
  • Saturated Fat 1
  • Sugar 24
  • Protein 30
  • Fat 4
  • Fibre 9
  • Salt 0.73

Ingredients

  • 4 x 140g tilapia fillets
  • 1 tbsp tandoori paste
  • 1kg sweet potatoes, cut into small chunks
  • 4 carrots, chopped
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and chopped
  • 8 tomatoes, chopped
  • small red onion, thinly sliced
  • small bunch coriander, roughly chopped

Method

  1. Coat the tilapia fillets with the tandoori paste and set aside. Put the sweet potatoes, carrots and garlic in a large pan of salted water. Bring to the boil and cook for 10 mins or until tender. Drain well, then allow to steam-dry for a few mins. Add the chilli to the pan and mash everything together with some seasoning. Cover and keep warm.

  2. Heat the grill to high. Grill the tilapia for 8-10 mins or until cooked through. Meanwhile, mix the salad ingredients together and serve alongside the tilapia and mash.

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