Tested till perfect Broiled Tilapia with Parsley Potatoes and Carrots
Broiled Tilapia with Parsley Potatoes and Carrots
Photography by Matthew Kimura

Broiled Tilapia with Parsley Potatoes and Carrots

Serve with: Spinach Mushroom Salad

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4tilapia fillettilapia fillets or catfish fillets, (about 6 oz/175 g each)
  • 1 tbsp 1tbspextra virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 1/2oniononions, minced
  • 1 tbsp 1tbspminced fresh dill, (or 1 tsp/5 mL dried dillweed)
  • lemon wedges

Parsley Potatoes and Carrots:

  • 8 8small new potatonew potatoes, (about 1 lb/500 g)
  • 2 2carrotcarrots, thickly sliced
  • 1 tbsp 1tbspminced fresh parsley
  • 1 tbsp 1tbspbutter
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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 Information Per serving: about

cal 322 pro 32g total fat 11g sat. fat 3g
carb 24g fibre 3g chol 87mg sodium 942mg

% RDI:

calcium 3 iron 10 vit A 112 vit C 23
folate 12
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