Roasted Tilapia Potatoes And Lemons Recipes

HERB-CRUSTED TILAPIA WITH LEMON POTATOES

Herb-Crusted Tilapia with Lemon Potatoes image

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

Ingredients

1 large unpeeled potato, cut into 1/2-inch pieces
2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons Gold Medal™ all-purpose flour
1 egg
3/4 cup Progresso™ panko crispy bread crumbs
3/4 teaspoon seasoned salt
2 tablespoons butter, melted
2 tilapia fillets (5 to 6 oz each)
1 medium zucchini, cut into 1/2-inch slices
2 teaspoons chopped fresh thyme leaves
2 teaspoons grated lemon peel

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

LEMON BUTTER BAKED TILAPIA RECIPE

Lemon Butter Baked Tilapia Recipe image

This easy oven baked tilapia recipe makes a healthy dinner in only 20 minutes. Lemon butter tilapia needs just 5 simple ingredients!

Provided by Maya Krampf

Categories Main Course

Time 20m

Number Of Ingredients 7

Ingredients

4 6-oz Tilapia fillets ((1.5 lb total))
1/4 cup Unsalted butter
1 medium Lemon
1 tbsp Fresh parsley
2 cloves Garlic ((crushed))
1 tsp Sea salt
1/4 tsp Black pepper

Steps:

Preheat the oven to 400 degrees F (204 degrees C).
Cut the lemon in half. Juice and zest one half (you should get about 1 tablespoon lemon juice and 1/2 tablespoon lemon zest). Slice the other half into thin slices.

Nutrition Facts : Calories 270 kcal, Carbohydrate 1.2 g, Protein 34.4 g, Fat 14.4 g, SaturatedFat 8.3 g, TransFat 0.5 g, Cholesterol 115.5 mg, Sodium 772 mg, Fiber 0.1 g, Sugar 0.2 g, UnsaturatedFat 4.9 g, ServingSize 1 serving

ROASTED TILAPIA, POTATOES, AND LEMONS

Roasted Tilapia, Potatoes, and Lemons image

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

Ingredients

1 lb baby potatoes, about 12, cut in half
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon olive oil
kosher salt and black pepper
1/2 cup kalamata olive, halved
24 ounces skinless tilapia fillets
1/2 teaspoon paprika

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

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON

Oven Roasted Tilapia With Tomatoes, Pesto and Lemon image

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

Ingredients

1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
4 garlic cloves, minced
2 teaspoons extra virgin olive oil
2 tablespoons pesto sauce
1 lemon
8 ounces tilapia fillets, I use 4 oz fillets
salt and pepper
lemon wedge (optional)

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

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