Crunchy Mexican Tilapia with Roasties and Roasted Tomatoes
Nutrition per serving
| Calories | 554 kcal |
| Protein | 48.6 g |
| Carbs | 59.2 g |
| Fats | 13.9 g |
| Saturated Fat | 3.7 g |
| Monounsaturated Fat | 6.2 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 6.8 g |
| Fiber | 8.3 g |
| Sodium | 606 mg |
Ingredients
| Fish, tilapia | |
| Bread Crumbs | |
| Potatoes, white, flesh and skin | |
| Lime | |
| Cherry Tomatoes | |
| Creme Fraiche | |
| Fresh Coriander | |
| Olive Oil | |
| Fajita Seasoning |
Preparations
- Preheat the oven to 200 C (392 F)
- Clean the potato skin and chop into 2cm squares.
- Halve the cherry tomatoes.
- Place the potatoes onto a baking tray, drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
- Place the cherry tomatoes onto another baking tray and sprinkle over a pinch of salt and pepper. Cook on the lowest shelf for about 10 minutes until softened and slightly wilted.
- In a bowl, combine the breadcrumbs with the zest from a quarter of a lime, ½ a tsp of fajita seasoning and a pinch of salt and pepper.
- Evenly coat the fish with a tsp of crème fraiche, then coat in the breadcrumbs.
- Place the fish onto a lightly greased baking tray. Move the potatoes to the middle shelf and cook the fish near the top of the oven for about 8 minutes until cooked through.
- When the potatoes/tomatoes are cooked, gently mix together with a tbsp of the chopped coriander.
- Serve the fish on top of the potatoes/tomatoes and squeeze over a little lime juice.