Tilapia with Roasties and Roasted Tomatoes
Nutrition per serving
| Calories | 374 kcal |
| Protein | 28.2 g |
| Carbs | 38.9 g |
| Fats | 12.4 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 5.1 g |
| Fiber | 7.6 g |
| Sodium | 134 mg |
Ingredients
| Fish, tilapia | |
| Potatoes, white, flesh and skin | |
| Lime | |
| Cherry Tomatoes | |
| Fresh Coriander | |
| Olive Oil |
Preparations
1. Preheat the oven to 200 C (390F)
6. Serve the fish on top of the potatoes/tomatoes and squeeze over a little lime juice.
1. Preheat the oven to 200 C (390F)
2. Clean the potato skin and chop into 2cm squares.
3. Halve the cherry tomatoes.
Cooking Instructions
1. 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.
1. 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.
2. Place the cherry tomatoes onto another baking tray and sprinkle over a pinch of salt and pepper.
3. Cook on the lowest shelf for about 10 minutes until softened and slightly wilted.
4. Place the fish onto a lightly greased baking tray and drizzle a little olive oil over the top. Move the potatoes to the middle shelf and cook the fish near the top of the oven for about 8 minutes until cooked through.
5. When the potatoes/tomatoes are cooked, gently mix together with a tbsp of the chopped coriander.
6. Serve the fish on top of the potatoes/tomatoes and squeeze over a little lime juice.