Tilapia with Purple Potatoes and Roasted Broccoli

Growing up in a Bengali Family, we ate fish everyday and used every single part of it. I like to deep fry the tail and bite every inch of the crispy end. There are several delicacy dishes in West Bengal that are cooked with fish head. It may sound very un-appetizing for many of you, while  for some of us.. party in our mouth!

This sure does tells you about my love for fish.

The thought of eating fish head, tail or even fish with skin and bones scares Arvind. So, I don’t cook anything but boneless skinless fillet. Someday.. someday.. I am hoping to make Arvind eat fish like I do.. and may be, I should start by making him eat fish with skin.. (evil grin) 😉

I am sure to receive some stares after he reads this post !

So, until the time I visit India or I manage to cook one of those head or tail,  fillet is what I will be cooking in my kitchen.


Tilapia is one of my fav white fish.. soft and light. It’s one of my go-to fish during summer. Grill it with some salad on side. Or pan fry it and enjoy with some lentil, which is our all time fav meal. Today, I roasted it with some purple potatoes.

Purple potatoes are so creamy and soft in texture. If potatoes are comforting, then purples ones are double comforting. If you haven’t tried them yet ..I’d say, you should!


I never came across these potatoes in India and initially, I was a little worried about the taste. But, I knew it cannot taste bad as it was still a potato, just pretty purple in color 🙂 The white soft tilapia with these purple potatoes was such a comforting dish for a warm summer afternoon. This is one of Giada’s recipe.

Ingredients

  • 2 tilapia fillet
  • 3 purple potatoes, peeled and thinly sliced
  • 1 tbs dried parsley
  • 1 tbs chilly powder/chilly flakes
  • 1 tbs lemon juice
  • salt
  • pepper
  • oil (I used extra virgin olive oil)

Directions

Season the fillet with salt and pepper.

On top of the fillets, place enough slices of potato to completely cover the surface of the fish.

Sprinkle some salt, pepper and parsley on top.

Heat an oven proof skillet with 1 tbs oil and place the fish on the pan, potato side down.

Quickly arrange some more potatoes on the other side and season with some salt and pepper.

Put it in the oven and bake it at 375 F for about 18 minutes.

Sprinkle some lemon juice on top and serve it hot!

You could enjoy it with some salad or bread. Or you can have them roasted broccoli and orange salad, like we did. Broccoli is Arvind’s fav and he likes it boiled with little butter and salt. This time, I wanted to try roasting the broccoli and it tasted really good. He loved it 🙂

The smokey flavor of the roasted broccoli with tangy sweet oranges was an amazing combination. Just to add some more crunchy bite, I garnished it with some roasted almond on top.


Ingredients :

  • 3 cups broccoli florets
  • 1/2 cup bread crumbs
  • 2 tbs oil (I used extra virgin olive oil)
  • 1 tbs dried parsley
  • salt
  • pepper
  • 1 tbs chilly powder
  • 3 cloves garlic, smashed
  • 1 orange, peeled and cut in bite size pieces
  • 2 tbs chopped roasted almond for garnish

Directions :

Mix the bread crumbs with oil, parsley, salt, pepper and chilly powder.

Rub the breadcrumbs on the florets.

Put it in a baking pan and add garlic along with the florets.

Bake it at 450 F for about 18 to 20 minutes.

Cool the florets and mix it with the oranges.

Garnish with the roasted almond and serve!

The crunchy roasted broccoli with the tender tilapia was such a perfect palate pleasure. Sharing this with Hearth and Soul Hop !

Sharing this dish with Food palette series purple

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Grishma says:

Loved the clicks! Especially the one with Purple potatoes 🙂

i love the broccoli recipe !! i’m crazy about broccoli too 😀

This looks delicious and the potatoes look like they could easily become my new favorite dish!

I saw Tilapia for sale here for the first time – frozen, but I’ll give it a try with this lovely recipe. Also love the crumbed broccoli – lucky Arvind!

We only roast broccoli so this is a fav of ours, purple potatoes are fit for a king as well, we make them when we can find them and love them I hit the jackpot here today!

Jun says:

I always love Giada’s recipe. They are always so pretty and easy to style. Love your broccoli and breadcrumb salad dish

Manu says:

Great recipe Kankana! I love the tilapia and I also love the side dish you made with broccoli and oranges! Sounds delicious! I have never eaten purple potatoes, they look so beautiful!!!

Great combo and looks like a perfect meal! Nicely presented….

nisha says:

thats def one of those things my husband would like…me tho, not so much 🙂
we hardly get tilapia though..

Rosa says:

A marvelous meal! So enjoyable. I really love tilapia and broccoli.

Cheers,

Rosa

What a great way to serve Tilapia! Looks so flavorful!

Kankana, I love both dishes! I also grew up eating fish too, but living here it’s so hard to find many kinds of fish. Your tilapia looks amazing and I love the broccoli with spiced breadcrumbs! I have never thought of that cooking method. Beautiful pictures and I’m sure these taste delicious!

briarrose says:

Who can resist the purple potatoes? 😉

rebecca says:

lovely recipe and did you know NC is famous for growing those potatoes

Love roasted broccoli! And tilapia is a great versatile white fish.

gloria says:

Kankana what nice potatoes, Love the colour!! and tilapia is amazing! gloria

Ryan says:

This is such a beautiful, colorful, healthy dish! Its a feast for the eyes for us out in blog land since we can’t actually taste this! I’m going to pick up some purple potatoes the next time I see them– you make them sound so good!

manju says:

the purple potatoes look soo adorable, makes that tilapia look out of the world! And the brocolli, i don’t even have words to describe how gorgeous that looks and how badly I want some right now 🙁

Sherri says:

Kakana, I’m loving your spin on broccoli. There’s something about crunchy breadcrumbs that seem to give broccoli oomph. I can also imagine using the breadcrumbs for those nights when I cook it just a little too long; breadcrumbs could hold up a soft vegetable quite nicely.

delicious healthy meal looks wonderful and lovely combination
checkout the event food palette series purple
regards
Akheela

Love the roasted Broccoli!

wow i love the tail part too Kankana, when it is roasted and crunch, man my mouth is watering very nice recipe, never thought of veggies with fish, sure to try recipe…:)

Tes says:

Oh I love crispy fish too…every part of it 🙂 Now this is another amazing fish dish 🙂 It seems so light and fresh… I love it 🙂

Marisa says:

I love how attractive purple potatoes are – wish I could find them over here!

Sarmistha says:

Lovely images!!
Myself being a Bengali , I know exactly what you mean when you say Bengali+fish=pure love.Muri ghonto , badhakopi diye maacher matha and ilish maacher tel are just to name a few from the everyday fish curry that invades a bengali home :)Glad you mentioned fish head and its part in the mouth:)

I’m a big fan of tilapia too. It’s easy to come by, comparatively inexpensive, and matches well with most flavors. (I’m in the same boat with you on the fish thing. My husband absolutely, positively will not eat any fish he even suspects might contain a bone.)

love Tilapia..this is such an interesting take on the yummy fish….healthy and yummy..nice clicks too

I like your healthy version of fish & chips 🙂 Never tried purple potatoes- have heard they taste great.I guess I should buy them this time around at the grocery store. I m allergic to broccoli [ as in I dont like it :)] but love the way your served it with the meal 🙂 The red basket is cute

Joanne says:

I’ve never eaten anything besides fillet before but I’m willing to try! In the meantime, I’ll just fall in love with this dish. Looks so good!

I’m going to have to take Arvind’s side here! I do buy fish with the skin on it but after it’s cooked I peel it away from the skin. I am only lately making myself eat more fish so at least I’m getting better at cooking it. I have never seen purple potatoes. I’ll be on the lookout for them though as they are beautiful 🙂

Tiffany says:

What a gorgeous presentations! And those potatoes looks so beautiful!

Kimberley says:

I too can hang with weird fish parts – eyeballs, tails, heads, you name it. If it’s fried, I’ll eat the heck out of it.

Kankana, not only that your dish looks beautiful but unique and full of flavor! Your photos are always mouthwatering!!!

I really like the way you prepared this Tilapia… I am definitely bookmarking this! Thanks, Kankana!

Anu says:

wow! very nice innovative idea and healthy too…

happy to follow you…

Chk out my space too:

http://anuzhealthykitchen.blogspot.com/2011/06/event-july-healthy-fiber-and-protein.html

thank you for linking this delicious looking dish to the event regards

ooooh, do you eat the eyes? My housemate, Audrey, sneaks the fish carcass into the kitchen after we’ve picked all the white meat off and digs into the eyes. Kind of her to spare me 😉
But really, I would love to be less squeamish and be ready for eating the whole fish… how will I get there? Will you share a fish head recipe with me?

Kankana says:

We don’t eat the eyes 🙂 I will share with you a recipe sometime soon. Will ask Ma. I really want to include one in my blog too. Let’s see I have to first figure out which fish head I can use .. cause we don’t eat head of all fish. 🙂

Hi Kankana my love! I am giggling about your husband and how different he is about food! My husband is the same way, but he does not like any meat on bones and while I love them! We do our best to please them and still please ourselves. My daughter loves tilapia the best and she also love potatoes and broccoli. I try to make tilapia different ways so we do not get bored with this very mild fish, so I am going to ask her if she would like it this way! Thanks so much for hosting and posting on the hearth and soul hop! Hugs and I hope you get a fried fish tail soon! Alex

Now we know how we’re going to put those frozen tilapia fillets we have to good use! The broccoli sounds just as delicious as the fish, especially with all of that garlic. Thanks for sharing!