Tandoori tilapia with spicy sweet potato mash & tomato salad
By Good Food
This Indian-influenced grilled fish supper packs in all of your five-a-day in one mildly spiced, light dish
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 391
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fat 4g
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saturates 1g
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carbs 64g
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sugars 24g
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fibre 9g
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protein 30g
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salt 0.73g
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
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.
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.