The BBC Good Food logo
Tandoori tilapia with spicy sweet potato mash & tomato salad

Tandoori tilapia with spicy sweet potato mash & tomato salad

By
A star rating of 4.3 out of 5.6 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal391
fat4g
saturates1g
carbs64g
sugars24g
fibre9g
protein30g
low insalt0.73g
Advertisement

Ingredients

  • x 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

For the salad

  • 8 tomatoes , chopped
  • small red onion , thinly sliced
  • small bunch coriander , roughly chopped

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content