Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/madras-spiced-baked-tilapia/

a serving plate of a filet of tilapia

MADRAS SPICED BAKED TILAPIA

Diet Type | Meal Type

Chef Brian Vallipuram

Chef’s Suggestion – Serve with basmati rice and Crunchy Asian Coleslaw

MADRAS SPICED BAKED TILAPIA

Ingredients

2 x 3 oz
pieces tilapia filet
2 tbsp
Extra Virgin Olive oil
Madras Spiced Seasoning:
1 tbsp
cumin
1 tbsp
coriander seeds
1 tbsp
mustard seed
1 tbsp
red chilis
1 tbsp
curry leaves (optional)
1 tbsp
curry powder
Note:  If you do not like spices, use only ¼ – ½ teaspoon of red chili 

Directions

Make sure tilapia is dry (not wet).

Rub 2 tablespoon Extra virgin olive on the tilapia filets.

Rub Madras mix on the tilapia and let sit on the side to marinade for ½ hour (could be done day before).

Cooking:

Preheat oven to 350-degree F. 

Preheat a non-stick pan with no plastic handle or on a baking sheet until medium hot.

Place the tilapia in the pan and place in the oven for 5 – 6 minutes.

Remove the pan from the oven and turn the tilapia over.  Place in oven for another 6 minutes.

Remove and it is ready to eat.

Nutrient Analysis

  • Calories: 538 KCal
  • Protein: 36 g
  • Carbohydrates: 14 g
  • Fibre: 8 g
  • Total Fat: 34 g
  • Sodium: 106 mg
  • Phosphorus: 470 mg
  • Potassium: 948 mg

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.