Tandoori tilapia with spicy sweet potato mash & tomato salad

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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

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 391
fat 4g
saturates 1g
carbs 64g
sugars 24g
fibre 9g
protein 30g
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.

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