Serve with: Spinach Mushroom Salad
- Portion size 4 servings
Ingredients
Parsley Potatoes and Carrots:
Method
Parsley Potatoes and Carrots: Scrub potatoes. In saucepan of boiling salted water, cover and cook potatoes for 10 minutes. Add carrots; cook until potatoes are fork-tender, about 10 minutes. Drain and return to pot over low heat, shaking pan until moisture evaporates, about 30 seconds. Add parsley, butter, salt and pepper; toss to coat.
Meanwhile, arrange fish on foil-lined rimmed baking sheet or greased broiler pan; brush with oil. Sprinkle with salt and pepper then onion and dill. Broil 6 inches (15 cm) from heat until fish flakes easily when tested, about 8 minutes. Serve with potatoes and carrots and squeeze of lemon.
More tilapia recipes:
- Tilapia for Two
- Vegetable and Tilapia Fajitas
- Tilapia and Pepper Stir-Fry
- Tilapia with Bacon Horseradish Sauce
Nutritional facts <b>Per serving:</b> about
- Sodium 942 mg
- Protein 32 g
- Calories 322.0
- Total fat 11 g
- Cholesterol 87 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
%RDI
- Iron 10.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 112.0
- Vitamin C 23.0
