Tilapia with Cilantro Sauce

Flaky tilapia fillets are baked and served over a bed of roasted tomatoes and chickpeas and topped with a cilantro yogurt sauce.


Prep time: 5 mins
Cook time: 30 mins
Yield: 4 servings


  • 1-1/2 pounds BAP-certified tilapia fillets
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1 pound cherry tomatoes, rinsed
  • 6 cloves garlic, smashed with a knife and peeled
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 1-1/2 cup cilantro stems and leaves
  • 1 jalapeño chile, stemmed and coarsely chopped
  • 1 teaspoon honey
  • 1/2 cup plain Greek yogurt


  1. Step One

    Preheat the oven to 450°F. Dump the chickpeas and cherry tomatoes onto a sheet pan with sides. Add 5 of the garlic cloves, salt, pepper and 2 tablespoons of the olive oil and toss. Roast 20 minutes, stirring occasionally.

  2. Step Two
    Remove sheet pan from oven. Lay the tilapia fillets on top and sprinkle with the coriander, salt and pepper and drizzle with the remaining tablespoon of olive oil. Bake until tilapia is cooked, about 7-8 minutes.

  3. Step Three
    While the tilapia is baking, coarsely chop the remaining garlic clove and puree along with the cilantro, chile, honey and yogurt in a small blender or food processor until smooth. Season with salt and pepper and serve with the roasted fish and chickpeas.

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