Tandoori-Style Tilapia

This Tandoori-Style Tilapia is an easy weeknight dinner that's ready in just 20 minutes with only about 10 minutes of hands-on work. The tilapia is coated in a creamy yogurt and spice marinade, then baked on a bed of spinach and onions until perfectly cooked. Serve it with rice for a flavorful meal that's simple enough for busy evenings.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 Servings

Calories: 768 kcal per serving

Ingredients

1 - shallot
¼ cup - greek yogurt
1 tbsp - olive oil
1 clove - garlic
1 tsp - garam masala
1 tsp - smoked paprika
½ tsp - ground cumin
½ tsp - chili powder
¼ tsp - turmeric
salt and pepper
5 ounces - fresh spinach leaves
1 ¼–1 ½ cups - cooked basmati rice
1 tbsp - water
2 - tilapia fillets

Instructions

Preheat the oven to 390°F (200°C). Peel and thinly slice the shallot into rings. Wash the spinach and spin or pat it dry.
In a large bowl, whisk together the yogurt, water, olive oil, grated garlic (if using), and spices. Season generously with salt and pepper. Pat the tilapia dry with paper towels and cut it into 1 to 1¼-inch (2 to 3 cm) pieces.
Add the fish to the marinade and gently turn the pieces until they are evenly coated.
Spread the spinach and sliced shallot evenly over a baking sheet. Drizzle with about 1 teaspoon of olive oil and toss gently to coat.
Arrange the marinated fish over the spinach in a single layer. Bake for 10 minutes, or until the fish reaches an internal temperature of 130 to 140°F (55 to 60°C) or flakes easily with a fork and is no longer translucent in the center. The spinach should be wilted but not browned.
Serve the fish and vegetables immediately over rice.

Nutrition