Harissa Tilapia with New Potatoes is a one pan dinner that you will return to time and time again. Post may contain affiliate links.
This Harissa Tilapia with New Potatoes features two of my favorite things. One – it’s a super easy one pan meal. Two – it uses Harissa paste. If you haven’t tried harissa paste, you have to give it a try. It is the perfect combination of heat and spice. It’s shown up quite a few times here: Harissa Beef Skewers with Tahini Slaw, Heirloom Tomato, Harrisa and Green Olive Bruschetta, and Harissa Roasted Squash. One of my favorite ways to use it is with fish. It turns a mild flavored fish into something incredible.
When my CSA gave me some new potatoes and spring onions, both with the dirt still clinging to them, I knew I wanted to use them together. I went searching and found Baked Snapper with Harissa, New Potatoes and Spring Onions. It sounded perfect, only problem is that I didn’t have snapper. While their photo of the crispy snapper skin looks amazing, I still decided to go with the versatile tilapia that I had in my freezer. I routinely sub fish all the time. I just go with whatever happens to be in the freezer.
This was such an easy recipe. You basically roast the veggies for a little bit. Then add the fish and finish under the broiler. Since I didn’t have any skin to crisp up, I probably didn’t need to use the broiler, but I did anyway.
If you have more tilapia to use up, this Miso Glazed Tilapia is a favorite around here!
Harissa Tilapia with New Potatoes
- Preheat oven to 425.
- In a small bowl combine harissa paste and oil.
- Place potatoes and onions on a baking sheet. Drizzle with half of the harissa mixture and sprinkle with salt and pepper. Toss to combine. Roast for about 20 minutes.
- Remove pan from the oven and turn on the broiler. Score the skin of the fish and rub with remaining harissa mixture. Place the fish on top of the potatoes and onions and broil for about 6-10 minutes.