Saffron Lime Tilapia Fillet

As all the hipsters prepare their early ‘Movember’ mustaches to raise awareness for men’s health (don’t just grow a mustache guys, visit and donate!), Dishtales celebrates November by sharing this bad-ass dinner recipe: Saffron Lime Tilapia Fillet, a fish dish to die for! Throughout those summer months, grilling and barbecuing fish is the thing to do. As the days become shorter and outdoor cooking becomes a little less attractive when you’re a European citizen of the world, the oven is my solution to prepping a food-tastic, fresh piece of protein. I mainly chose tilapia fillet for this recipe because of the ‘meaty texture’ when you cook it in the oven. Yup, no pans were harmed for cooking fish! Oh and the biggest surprise in this recipe is most likely my choice of side dishes..keep reading!
Saffron Lime Tilapia Fillet Blog Post Images (7 of 10)
Marinating tilapia fillet with lime is an obvious choice. Adding saffron transforms this white fish fillet into a super tasty, golden piece of irresistible protein and that, my foodies, I consider as a bas-ass dinner! As if that wasn’t enough, I added my spin to a British signature dish: mashed peas. I have my own twist (check out the recipe below) when it comes to seasoning this side dish and it works quite well! As for roasted tomatoes on the vine…well, that’s just food-tabulous right? 😉

Now I know that you’re all wondering why I used coconut oil for this recipe. To be honest, someone gave me a jar a while ago and I simply wanted to try it out. I did a lot of reading and found out that coconut oil is mainly used in vegan cuisine and that people consider it to be a healthy substitute for vegetable/olive oil. I’m wondering whether this is yet another superfood (#hipster) trend or that it really is a much better option? Did you know that coconut oil contains high levels of saturated fat? Very curious to hear your opinions on this product, so scroll down and let me know what your thoughts are on coconut oil!

Happy Monday!

Saffron Lime Tilapia Fillet


  • Serving 2
  • 2 tilapia fillets
  • 2 strings of (small/medium sized) tomatoes on the vine
  • 400 gr frozen peas
  • a few strings of fresh cilantro (coriander)
  • Saffron
  • 2 limes
  • 2 tbsp coconut oil (or 2 tbsp of any other kind of oil)
  • 1 tbsp butter
  • salt & pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom


  1. Pre-heat oven to 180C/350F
  2. Grind the saffron, add two tbsp of hot water, and squeeze in 1 lime. Mix well and marinate the tilapia fillet. Chop 1 lime in half and slice into 1 mm thin (véry thin) slices to decorate the marinated tilapia fillet with (see process pictures above). Also, divide 1 tbsp of (coconut) oil over the fillets. Place the fillets on aluminum foil and cover them by making a 'package' of aluminum foil. Make a few holes on top of the package with a fork and place the fish in the oven for about 30/35 minutes.
  3. Melt a tbsp of (coconut) oil in a pot and cook the tomatoes on both sides for about 3 minutes on medium heat. When the skin starts falling off, take the tomatoes out and cover with aluminum foil.
  4. Add frozen peas to a pot with half a cup of water. Simmer at first and cook peas on medium heat for 10 minutes. Drain the peas, add nutmeg, cardamom, 1 tbsp butter and start mashing! I used a fork to mash thoroughly. Season with salt and pepper.
  5. After 30/35 minutes, tun on the top grill of your oven* and put the tomatoes in as well. Grill your fish (checking regularly) for 5/10 minutes.
  6. Start plating and bon appétit!


  • Sandra says:

    I actually use coconut oil mainly because of how meat is cooked more softly (like buttery) and I just like that…not too sure if it really has health food for thought 🙂 Great dish though! x

  • kitty says:

    Tonight @Kassa Groen (Ned.2) a piece about coconut oil… maybe they know the Real Truth…!! 🙂

  • Jona says:

    I have been using coconut oil for about three years now. I started using it for the health benefits, I always had stomach issues after eating fried food.
    A mesologist advised me to start using coconut oil because of its strong structure: Unlike butter or olive oil, coconut oil keeps its original structure when it comes into contact with heat 🙂

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