Tilapia With Tomato Salsa And Oven Roasted Potatoes

Total Time


  • 4 fresh tilapia fillets
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cloves of garlic finely minced

For the Salsa

  • 1 pint cherry tomatoes
  • 1/2 cup chopped cilantro
  • 2 tbsp olive oil
  • 1  1/2 tbsp balsamic vinegar
  • 1 tsp garlic paste
  • 1/4 tsp salt
  • 1/4 tsp chili flakes
  • 1/4 cup chopped green onions ( green and white parts)

For the potatoes

  • 2 cups new potatoes
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • Rosemary leaves ( from 3 to 4 sprigs)
  • 1 tbsp lemon juice


Preheat the oven at 375

Marinate the tilapia fillets in olive oil with the balsamic vinegar, garlic, salt and pepper and set aside.

Cut the new potatoes in half and place in a medium bowl, mix in the olive oil, lemon juice, salt pepper and rosemary. Once covered in the mix, place potatoes on a baking sheet and bake for 20 minutes (stirring twice) or until golden brown and could be pierced easily with a fork.

On an oven proof skillet, sear the fish fillets, 1 minute per side on the stove and finish in the oven for 20 minutes.

For the salsa, on a sauté pan over medium heat, add the olive oil and wait 2 minutes before adding the cherry tomatoes, chopped cilantro, green onions, chili flakes, salt, balsamic and garlic paste. Cook for 3 minutes and set aside.

When the potatoes and fish are done, top fish with salsa, and serve with roasted potatoes.

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