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This flavorful dish features seared tilapia (first coated with fragrant Indian-style curry powder) and a duo of roasted brussels sprouts and sweet potato dressed with irresistibly spicy-sweet tomato chutney. A cooling layer of creamy yogurt brings them deliciously together.

Ethan Mick

with Roasted Vegetables & Tomato Chutney

Vadouvan-Spiced Tilapia

Tilapia Fillets

Brussels Sprouts

Sweet Potato

Savory Tomato Chutney

Ghee

Dried Currants

Plain Nonfat Greek Yogurt

Rice Vinegar

Vadouvan Curry Powder

oven

Remove the **ghee** from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Heat **half the ghee** in a small pot until melted (or melt in a bowl in the microwave). Cut off and discard the stem ends of the **brussels sprouts**; halve lengthwise. Peel the **sweet potato**; cut off and discard the ends, then medium dice. Place on a sheet pan. Drizzle with the **melted ghee** and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl.

Prepare & roast the vegetables:

Once the vegetables have roasted about 10 minutes, pat the **fish** dry with paper towels. Season on both sides with salt, pepper, and **up to half the curry powder** (you will have extra). In a medium pan (nonstick, if you have one), heat the **remaining ghee** on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:

To the bowl of **roasted vegetables**, add the **tomato chutney**, **currants**, and **vinegar**; toss to coat. Taste, then season with salt and pepper if desired.

Finish the vegetables:

Season the **yogurt** with salt and pepper. Divide the **seasoned yogurt** between two dishes and spread into an even layer. Top with the **cooked fish** and **finished vegetables**. Enjoy!