Return to listing

Oven-roasted Tilapia with Mango and Pawpaw Salsa

Tilapia is a very attractive fish and delightfully self-contained – each one makes a perfect serving for one person and the exotic fruit salsa accompanying it makes the whole thing a very bright, colourful meal.

 Oven-roasted Tilapia with Mango and Pawpaw Salsa

  Serves 4

 4 tilapia, weighing 12-14 oz (350-400 g) each
 1 small mango, ripe but firm-fleshed
 1 small pawpaw, ripe but firm-fleshed
 1 x 15 g pack fresh coriander
 2 limes
 olive oil for brushing
 1 fresh red or green chilli
 salt and freshly milled black pepper
To serve:
 1 lime, cut into quarters
 Pre-heat the oven to gas mark 6, 400°F (200°C).
Oven temperatures and Conversions
Click here for information
You will also need a solid 16 x 14 inch (40 x 35 cm) baking tray lined with foil, or a shallow dish (both should be lightly brushed with olive oil).


There are two ways to do this: you can either make the salsa a couple of hours ahead – then just cook the fish – or make the salsa while the fish is cooking.

Either way, when you're ready to cook the fish, begin by seasoning the inside of each fish with salt and pepper and tuck a sprig of coriander into each one. Now make 3 diagonal cuts across each one, then cut a lime into 6 slices, cut the slices in half and tuck a half slice into each slit. Now brush the fish with oil, lay them on the baking sheet and place on a high shelf in the oven for 15 minutes.

To make the salsa, pare off the skin of the mango and cut either side of the stone to remove the flesh, then slice and cut into small dice. Cut off the bits clinging round the stone and chop them. Then halve the pawpaw, scoop out the pips and cut each half into slices, lay the slices flat and cut the skin away and chop them into dice. Place the fruit in a bowl then add the grated zest and juice of 1 lime and the rest of the coriander leaves chopped small. Finally, deseed and chop the chilli minutely small, add this and toss the whole lot together.

Serve the fish with the salsa handed round separately and the lime quarters to squeeze over. The little bits of toasted lime tucked in taste good, too!

_This recipe first appeared in Sainsbury’s Magazine (Guide to Fish Cookery)._


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Thank You
30 Jan 2015 08:23
Coffee Break Poems, Dottie May
30 Jan 2015 09:51
Food and travel Italy
02 Jan 2015 21:21
Ingredients Hoping to make marmalade tomorrow
23 Jan 2015 19:56
Can Anyone Help? Steak & Kidney Pudding
28 Jan 2015 11:35
Books The Snow Child
28 Jan 2015 18:47
Equipment Intergrated or built in microwave. Which is best?
30 Jan 2015 01:11
Gardening Garden waste
29 Jan 2015 11:21
CMS solutions by