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Oven Roasted Tilapia
with avocado chimichurri and roasted potatoes + quinoa

Active: 25 min Total: 30 min
This avocado chimichurri is a step up from guacamole. Fresh herbs blend with creamy avocado to create the perfect topping to add flavor to simple roasted tilapia. Combined with oven roasted potatoes and quinoa, this dinner is comforting, filling, and simple.


Roasted Tilapia:
  • Tilapia fillets - 4
  • Cilantro - 1/2 bunch , bottom steps chopped off
  • Parsley - 1/4 bunch , bottom stems chopped off
  • Garlic cloves - 2 , peeled
  • Shallots - 1 bulb , peeled
  • Capers - 2 Tbsp
  • Lime juice - 1 Tbsp
  • Olive oil - 2 Tbsp
  • Avocado - 1 medium , ripe
  • Quinoa - 1 cup
  • Lime - 1/2 , wedges
Simple Oven-Roasted Potatoes:
  • Small potatoes - 1 1/2 lbs ((like fingerling or new))
  • Olive oil - 1 1/2 Tbsp


  1. Fish - Rinse and dry.
  2. Chimichurri - Double ingredients if making tomorrow night's dinner. Puree cilantro, parsley, garlic, shallots, capers, lime juice, olive oil, and avocado in a blender or food processor. Season with salt & pepper. Cover and refrigerate if not using immediately (reserve half for tomorrow night's meal)
  3. Potatoes - Halve

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  1. Preheat oven to 500F (260C) degrees
  2. If you're making tomorrow night's meal, make both nights worth of quinoa tonight (2 cups (472 ml) quinoa + 3 1/2 cups (823 ml) of water). If not, just combine tonight's portion with 1 3/4 cups (411 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
  3. Place potatoes on a sheet pan and cover tightly with foil. Bake in the oven for 10 minutes
  4. Remove foil from potatoes and toss with olive oil and as much salt and pepper as you want. Turn them to cut-side down for extra browning. Roast in the oven for another 10 minutes
  5. Place fish on sheet pans. Sprinkle with salt & pepper and roast in the same oven with potatoes for 8 to 10 minutes
  6. Enjoy entire meal with avocado chimichurri (remember to save half for tomorrow night's meal!). Serve fish with extra lime wedges and capers



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