Harissa Tilapia with Sweet Potato Salad and Pepita-Panko Crust

This vibrant dish brings together the bold flavors of North Africa with the ease of a sheet pan dinner. Tilapia fillets are slathered with a spicy harissa yogurt sauce and topped with a crunchy pepita-panko crust, then roasted until golden and flaky. Alongside, sweet potato cubes roast to tender perfection and are tossed with fresh mixed greens and a bright lemon dressing.

Everything comes together in just 30 minutes, making it an ideal weeknight meal that feels special. The combination of creamy harissa, crunchy crust and earthy sweet potatoes creates a balanced plate that’s both satisfying and nutritious.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until beginning to soften, about 10 minutes.
3. While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving. Finely chop pepitas. Quarter lemon. Roughly chop cilantro. In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt and pepper. Pat tilapia dry with paper towels; season all over with salt and pepper.
4. Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add tilapia, skin sides down, to empty side of sheet. Evenly top tilapia with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and tilapia is cooked through, 8-10 minutes more.
5. In a large bowl, whisk together juice from one lemon wedge, a drizzle of oil, salt and pepper. Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
6. Divide sweet potato salad and tilapia between plates. Drizzle reserved harissa yogurt sauce over tilapia and sprinkle with cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use another fish instead of tilapia?

Yes, you can substitute tilapia with other firm white fish like cod or haddock. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use a dairy-free yogurt alternative and skip the aioli if it contains dairy or use a vegan harissa sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.