Tilapia & Coriander Curry

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the tilapia longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Open the container of potatoes (a) and use the lid to drain the water from the container. Heat a small saucepot over medium-high heat for 90 seconds. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Add the potatoes to the pot and season with a pinch of salt. Cook for 2 minutes, stirring occasionally.
3. After 2 minutes, add the vegetables with curry powder (b) to the pot. Season with a pinch of salt and pepper. Cook for 1 minute, stirring constantly (to prevent the curry powder from burning).
4. Remove the pot from the heat and add the stock (c). Scrape the bottom of the pot to release the fond that has developed. Put the pot back over medium-high heat and bring the mixture up to a simmer. Simmer for 7 and 1/2 minutes. (During that time, if the mixture starts to look dry, add 1-2 tbsp of water).
5. When the potatoes have started to simmer, cut open the package of tilapia (d) and place on a plate lined with paper towel. Season both sides of the fish with a pinch of salt and pepper.
6. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the fish in the pan and sear for 1 minute, then immediately place the pan of fish into your preheated 425 degree oven for 2 minutes. After 2 minutes, remove the pan from the oven and use a spatula to flip the fish over. Return the pan to the oven and cook for another 2 and 1/2 minutes.
7. At this point, your potato and vegetable mixture should have finished simmering. Remove the pot from the heat and add the coriander almond puree (e) to the pot. Stir well to incorporate all of the ingredients together. Taste and add more salt and pepper if you wish.
8. Remove the fish from the oven and let it rest in the pan for 1 minute. Spoon the potato curry on to your serving plates. Place the tilapia on top.