Baked tilapia with sweet potato and greens

Name: Baked tilapia with sweet potato and greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 portions

Thoroughly baked tilapia with sweet potato and cooked greens — protein, omega-3 fats and fibre in one plate.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredient unavailable: use croaker, catfish or mackerel instead of tilapia fillets
Ingredient unavailable: use boiled yam or plantain instead of sweet potato

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 200°C, or use a covered pan over medium heat.
Step 2. Toss the sweet potato wedges with 1 tbsp oil and bake for 20 minutes.
Step 3. Add the fillets, brushed with the remaining oil and lime juice, and bake for a further 12–15 minutes until the fish is opaque and flakes easily throughout.
Step 4. Cook the washed greens with the onion in a covered pan for 4–5 minutes.
Step 5. Serve everything hot.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Wash all fruit, vegetables and leafy greens thoroughly in clean water before use.
Cook meat, chicken, fish and eggs thoroughly — no pink meat, no runny egg yolk or white.
Keep raw meat, chicken and fish away from cooked food, and use separate boards, knives and plates.
Cool leftovers quickly, refrigerate where power allows, and reheat once until piping hot throughout. If you cannot refrigerate safely, cook only what you will eat.
Avoid unpasteurised milk and dairy products, and avoid raw or undercooked foods during pregnancy.
Guidance can differ — follow current Nigerian pregnancy advice or the advice of your midwife, doctor or antenatal clinic.
Choose commonly eaten smaller fish such as tilapia, croaker, mackerel or sardines, and avoid eating large amounts of large predatory fish such as shark, swordfish or marlin, which may contain higher levels of mercury.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

WHO recommendations on antenatal care for a positive pregnancy experience — World Health Organization, reviewed 4 September 2026
Five keys to safer food — World Health Organization, reviewed 4 September 2026