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Crispy Baked Paprika Spiced Tilapia

Crispy Baked Paprika Spiced Tilapia

with Wedges and Garlic Mayo
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
218 kcal
Protein
: 
7.5g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Tenderstem® Broccoli

30 grams

Panko Breadcrumbs

4 unit(s)

Whiting Fillet

2 sachet(s)

Garlic Mayonnaise

1 pot(s)

Smoked Paprika

450 grams

Potatoes

½ bunch(es)

Rosemary

Energy (kJ)913 kJ
Energy (kcal)218 kcal
Fat0.7 g
of which saturates0.2 g
Carbohydrate46.7 g
of which sugars3.5 g
Dietary Fibre7.7 g
Protein7.5 g
Potassium1294.5 mg
Calcium51.8 mg
Iron1.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes into 2cm wedges (no need to peel) and pop onto a baking tray. Add a splash of oil, season with salt, pepper and the chopped rosemary. Use your hands to rub the flavours all over the spuds. Arrange in one layer and roast in the middle of your oven until golden, 20-25 mins. Turn half way through.

2

In a bowl, mix the panko breadcrumbs with the smoked paprika and a splash of oil making sure the crumbs are evenly coated. Season the crumbs with salt and pepper and keep to one side. Line a baking tray with parchment paper. Pat the tilapia fillets dry with kitchen towel and then arrange the fish on the tray. IMPORTANT: Wash your hands after handling raw fish.

3

Season the fish with salt and pepper. Spoon half the garlic mayo onto the tilapia, dividing it equally and spread it over evenly.  Carefully sprinkle on the breadcrumbs onto each fillet, covering the mayo, then press the crumbs on making sure they have stuck. Keep to one side.

4

When  the potatoes have 10 mins left, roast the fish on the top shelf of your oven until the crumb is golden and crunchy and the fish is cooked through. IMPORTANT: The tilapia is cooked when the centre is opaque.

5

When the fish has 3-4 mins left in the oven, heat a splash of oil in a frying pan over medium high heat. When the oil is hot, add the tenderstem and stir fry for a minute. Season with salt and pepper and add a splash of water. Cover with a tight fitting lid or foil and cook until the broccoli is tender, 2-3 mins. 

6

Share the potato wedges and tenderstem between your plates and carefully place the tilapia alongside. Finish with a dollop of remaining garlic mayo and tuck in! 

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