The star ingredient in this recipe is tandoori spice blend, a fragrant combo that includes cumin seeds, cinnamon, cloves, ginger and garlic. We love it with tilapia and other kinds of mild fish, which absorb the robust taste without being overwhelmed by it. Steaming the fish in individual packets maintains its flavour and prevents it from drying out.
- Prep time 10 minutes
- Total time 30 minutes
- Portion size 4 servings
- 3 tablespoons vegetable oil
- 1 tablespoon tandoori spice blend
- 2 teaspoons grated fresh ginger
- 2 cloves garlic , grated or pressed
- 4 tilapia fillets (about 680 g total)
- 500 g yellow-fleshed potatoes (about 2), sliced in 1/8-inch pieces
- 16 stalks asparagus , trimmed and halved crosswise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 teaspoons butter
- 1 lime , cut in wedges
In bowl, stir together 2 tbsp of the oil, the tandoori spice blend, ginger, garlic and 2 tsp water to form paste; cut fish in half crosswise. Rub spice mixture all over fish.
Cut four 14- x 10-inch rectangles of parchment paper. Fold each in half crosswise. Trim corners to make half-heart shape; unfold each heart.
Toss potatoes and asparagus with remaining oil, the salt and pepper. Arrange potatoes and asparagus on half of each heart. Top each with 2 pieces of fish and 1 tsp of the butter. Fold over other half of each heart; pleat edge to seal. Twist pointed end to secure.
Transfer packets to large rimmed baking sheet; bake in 425°F oven for 15 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packets, being careful to avoid steam. Serve with lime wedges.
Get the recipe: Tandoori Spice Blend
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 869 mg
- Sugars 2 g
- Protein 38 g
- Calories 435
- Total fat 21 g
- Potassium 1203 mg
- Cholesterol 95 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
- Iron 24
- Folate 55
- Calcium 6
- Vitamin A 8
- Vitamin C 27