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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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (11)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
No ratings yet.
Vegetarian (0)

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

By: Brooke
Posted: Mar 22, 2017
Diet: Original
0 Helpful

sauce is a bit too strong. ended up only use one dollop and spreading it among all the fillets.

By: Allison
Posted: Apr 29, 2014
Diet: Original
0 Helpful

The 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!

By: Rosemary
Posted: Jun 18, 2013
Diet: Original
0 Helpful

Lindsey & 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!

By: Jess
Posted: Jun 14, 2013
Diet: Original
0 Helpful

We 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!

By: Lindsey
Posted: Jun 13, 2013
Diet: Original
0 Helpful

confused 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!

By: Laura
Posted: Jun 13, 2013
Diet: Original
0 Helpful