Broiled Tilapia with Parsley Potatoes and Carrots
134 people added this to their Recipe Box
Serve with: Spinach Mushroom Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 322 |
| pro | 32 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 942 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 112% |
| vit C | 23% |
| folate | 12% |
Suggested Recipes
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4 tilapia or catfish fillets (about 6 oz/175 g each)
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Half onion, minced
1 tbsp (15 mL) minced fresh dill (or 1 tsp/5 mL dried dillweed)
Lemon wedges
Parsley Potatoes and Carrots:
8 small new_potatoes (about 1 lb/500 g)
2 carrots, thickly sliced
1 tbsp (15 mL) minced fresh parsley
1 tbsp (15 mL) butter
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
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