Oven Roasted Tilapia
with avocado chimichurri and roasted potatoes + quinoa
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.
Ingredients
- 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
- Small potatoes - 1 1/2 lbs ((like fingerling or new))
- Olive oil - 1 1/2 Tbsp
Nutrition Facts
Prep
- Fish - Rinse and dry.
- 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)
- Potatoes - Halve
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Make
- Preheat oven to 500F (260C) degrees
- 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
- Place potatoes on a sheet pan and cover tightly with foil. Bake in the oven for 10 minutes
- 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
- Place fish on sheet pans. Sprinkle with salt & pepper and roast in the same oven with potatoes for 8 to 10 minutes
- Enjoy entire meal with avocado chimichurri (remember to save half for tomorrow night's meal!). Serve fish with extra lime wedges and capers
Nutrition Facts
Reviews
Ratings
6 reviews
not a fan of a ton of herbs, so made it without them. It was still great! Also served with brussel sprouts to get more veggies
0 Helpfulsauce is a bit too strong. ended up only use one dollop and spreading it among all the fillets.
0 HelpfulThe sauce I had no problem with, though it does seem to me like a glorified guacamole. But hey! now I know how to make dairy-free guac! Bonus!
0 HelpfulLindsey & Laura, I'm so sorry the instructions weren't clear about the sauce. I'm going to fix that and the sauce has everything on the list from cilantro through avocado so: cilantro, parsley, garlic, shallots, capers, lime juice, olive oil, and avocado. Sorry you both had too garlicky-sauces!
0 HelpfulWe made this vegetarian. The patties were tasty but we we hungry pretty soon after. I was also confused about the sauce... If there were other ingredients in it. I assumed yes. But the sauce was very very very garlicky. The potatoes were great!
0 Helpfulconfused as to what ingredients are in the sauce. just avocado cilantro and salt? or all the ingredients? The sauce ended up very, very garlicy. Would give it 3 stars without so much garlic!
0 Helpful