Baked Tilapia with Potatoes and Tahini Sauce
Tender, herb-stuffed whole tilapia baked over a bed of spiced potatoes and peppers, served with a creamy tahini dip and refreshing apple salad. A wholesome, flavor-packed Mediterranean dinner that is simple to prepare.
Ingredients for 2 servings
Instructions
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1
In a small bowl, prepare the herb stuffing by mixing chopped dill and cilantro with 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp black pepper, and salt to taste.
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2
Pat the cleaned tilapia dry with paper towels, season inside and out with salt and cumin, stuff each cavity with the herb mixture, then cover and chill in the refrigerator for at least 1 hour.
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3
Preheat the oven to 350°F (175°C) and drizzle 1 tbsp of olive oil into the bottom of a large baking dish.
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4
Add the sliced potatoes, sliced onion, chopped green bell pepper, and half of the chopped red bell pepper (1/3 piece) to the baking dish.
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5
Season the vegetables with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1 1/4 tsp turmeric, 1 tbsp olive oil, and 1 cup of water, tossing thoroughly to coat.
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6
Score each marinated fish with three diagonal slashes on both sides, place them on top of the vegetables, cover with parchment paper, and tightly crimp aluminum foil over the dish.
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7
Bake covered in the preheated oven at 350°F (175°C) for 30 minutes.
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8
Meanwhile, whisk together the tahini, 75 ml warm water, juice of 1/2 lemon, 1 tbsp olive oil, 1/2 tsp minced garlic, and salt, pepper, and cumin to taste until creamy and smooth.
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9
Prepare the salad by combining the diced cucumber, diced apple, remaining diced red bell pepper, dried mint, juice of 1/2 lemon, 1 tbsp olive oil, and salt and pepper to taste in a bowl.
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10
After 30 minutes, remove the foil and parchment, raise the oven temperature to 400°F (200°C), and bake uncovered for 10 to 15 minutes until the fish is golden and the potatoes are tender. Serve immediately with the tahini sauce and apple salad.
