BAKED LEMON-GARLIC TILAPIA AND POTATOES IN FOIL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
- Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
- Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
- Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
- Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
- Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 20.5 g, Cholesterol 88 mg, Fat 8.8 g, Fiber 2.6 g, Protein 42.6 g, SaturatedFat 4.4 g, Sodium 2175 mg, Sugar 1.6 g
TUSCAN ROASTED POTATOES & LEMON
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
HERB-CRUSTED TILAPIA WITH LEMON POTATOES
Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
- Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
- Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
- Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.
Nutrition Facts : Calories 660, Carbohydrate 71 g, Cholesterol 210 mg, Fat 4, Fiber 6 g, Protein 41 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 7 g, TransFat 1/2 g
TILAPIA WITH ESCAROLE AND LEMON-PEPPER OIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
- Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
- Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
- Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 465 calorie, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 70 milligrams, Sodium 590 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 2 grams
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
LEMON-PAPRIKA TILAPIA WITH POTATO-RUTABAGA MASH
Provided by Bon Appétit Test Kitchen
Categories Potato Sauté Quick & Easy Low Cal High Fiber Dinner Lemon Tilapia Rutabaga Boil Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
- Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
- Divide potato-rutabaga mash among plates. Place fish alongside mash.
- Add shallots to skillet and sauté until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.
OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON
Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
- Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
- Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
- Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
- Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
Nutrition Facts : Calories 179.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 56.7, Sodium 64.4, Carbohydrate 7.6, Fiber 1.8, Sugar 2.7, Protein 24.1
ROASTED TILAPIA, POTATOES, AND LEMONS
This is an easy Greek style recipe for moist, flavorful fish. It is a great one dish meal. We love it with a green salad. It is from Real Simple.
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons olive oil and 1/4 teaspoon salt and pepper.
- Arrange in a single layer.
- Roast, tossing once until the potatoes begin to soften about 20 minutes.
- Toss the olives with potato mixture; nestle the fish in the potato mixture.
- Drizzle the fish with the 1 teaspoon olive oil.
- Season with paprika and 1/4 teaspoon each salt and pepper.
- Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, about 12-15 minutes.
Nutrition Facts : Calories 335.6, Fat 12.8, SaturatedFat 2.4, Cholesterol 85.1, Sodium 230.7, Carbohydrate 20.4, Fiber 3.8, Sugar 1.7, Protein 36.4
TILAPIA WITH ROASTED POTATOES
This is my family's favorite tilapia dish, which is great because it's so easy to make! You can use any white fish you prefer in this recipe.
Provided by peloquinswife
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray.
- Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat.
- Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes.
- Squeeze lemon juice over fish and serve.
Nutrition Facts : Calories 473.8 calories, Carbohydrate 77 g, Cholesterol 41 mg, Fat 5.9 g, Fiber 9.7 g, Protein 32.5 g, SaturatedFat 1 g, Sodium 665.4 mg, Sugar 5.1 g
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