Broiled Tilapia with Parsley Potatoes and Carrots
Broiled Tilapia with Parsley Potatoes and Carrots
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
Serve with: Spinach Mushroom Salad
Ingredients
- 4 tilapia fillets or catfish fillets, (about 6 oz/175 g each)
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 onion, minced
- 1 tbsp 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 minced fresh parsley
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp 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.
More tilapia recipes:
- Tilapia for Two
- Vegetable and Tilapia Fajitas
- Tilapia and Pepper Stir-Fry
- Tilapia with Bacon Horseradish Sauce
- Keywords : Dinner Club; Main Course; Fish; Potatoes; Carrots; Boil; Broil;
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