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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  391

• Protein

  30g

• Carbs

  64g

• Fat

  4g

• Saturates

  1g

• Fibre

  9g

• Sugar

  24g

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

Directions

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.

Categories: All Christmas, Healthy, Special Diets