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
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
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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.
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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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