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Shawarma-Spiced Tilapia
with Roasted Potato & Arugula Salad
30 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
We're calling on the bold, warming flavors of shawarma (a Middle Eastern street-food favorite) by spicing our flaky tilapia fillets with a traditional blend of coriander, cumin, and turmeric, and more. It's perfectly accompanied by a savory-sweet mix of oregano-roasted potatoes, currants, and fresh arugula, plus a creamy layer of lemon tahini served underneath.
6-16 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories650 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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¾ lb Potatoes
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2 oz Arugula
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 Lemon
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2 Tbsps Dried Currants
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½ oz Sweety Drop Peppers
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2 Tbsps Tahini
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1 tsp Whole Dried Oregano
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2 Tbsps Roasted Pistachios
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the fish
Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Make the salad & serve your dish
Just before serving, in a large bowl, combine the arugula, roasted potatoes, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes; spread into an even layer. Serve the lemon tahini topped with the salad and cooked fish. Garnish with the chopped pistachios and peppers. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the fish
Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Make the salad & serve your dish
Just before serving, in a large bowl, combine the arugula, roasted potatoes, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes; spread into an even layer. Serve the lemon tahini topped with the salad and cooked fish. Garnish with the chopped pistachios and peppers. Enjoy!
Tips from Home Chefs