Shawarma-Spiced Tilapia with Roasted Potato & Arugula Salad

Shawarma-Spiced Tilapia

with Roasted Potato & Arugula Salad

30 MIN
2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Tilapia

    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.
    5-11 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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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
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    ingredients
    Shawarma-Spiced Tilapia with Roasted Potato & Arugula Salad
    Title
    • 2 Tilapia Fillets
    • ¾ lb Potatoes
    • 2 oz Arugula
    • 1 Lemon
    • 2 Tbsps Dried Currants
    • 2 Tbsps Tahini
    • ½ oz Sweety Drop Peppers
    • 2 Tbsps Roasted Pistachios
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Roast the potatoes
    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.

    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and 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. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the salad & serve your dish
    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!  

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    Prepare the ingredients
    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.

    Roast the potatoes
    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and 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. Cook 3 to 4 minutes per side, or until 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!  

    Make the salad & serve your dish
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