Vadouvan Tilapia & Roasted Vegetables with Yogurt

Vadouvan Tilapia & Roasted Vegetables

with Yogurt

Group Created with Sketch. 30 min 12 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
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This recipe highlights two of our favorite Indian-inspired ingredients: the warming vadouvan curry powder that coats our flaky tilapia, and the delightfully sweet and spicy tomato chutney used to dress our side of roasted sweet potato and brussels sprouts. To contrast the bold flavors, we’re serving it all over a layer of cooling yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Heat half the ghee in a small pot until melted (or melt in a bowl in the microwave). Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the sweet potato; cut off and discard the ends, then medium dice. Place on a sheet pan. Drizzle with the melted ghee and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl. 

Cook the fish:
2 Cook the fish:

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat the remaining ghee on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Finish the vegetables:
3 Finish the vegetables:

To the bowl of roasted vegetables, add the tomato chutney, currants, and vinegar; toss to coat. Taste, then season with salt and pepper if desired. 

Season the yogurt & serve your dish:
4 Season the yogurt & serve your dish:

Season the yogurt with salt and pepper. Divide the seasoned yogurt between two dishes and spread into an even layer. Top with the cooked fish and finished vegetables. Enjoy! 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Heat half the ghee in a small pot until melted (or melt in a bowl in the microwave). Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the sweet potato; cut off and discard the ends, then medium dice. Place on a sheet pan. Drizzle with the melted ghee and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl. 

2 Cook the fish:

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat the remaining ghee on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:
Finish the vegetables:
3 Finish the vegetables:

To the bowl of roasted vegetables, add the tomato chutney, currants, and vinegar; toss to coat. Taste, then season with salt and pepper if desired. 

4 Season the yogurt & serve your dish:

Season the yogurt with salt and pepper. Divide the seasoned yogurt between two dishes and spread into an even layer. Top with the cooked fish and finished vegetables. Enjoy! 

Season the yogurt & serve your dish: