Ready in 1 hour
Prep time: 15 minutes
Cook time: 1 ? hours
Crispy on the outside, flaky, white, and tender on the inside, this quick and easy fish has a lemony taste. The potatoes are golden brown and crispy on the outside and soft on the inside. The taste of the oregano is subtle but adds another dimension of flavor. While they take a little time to cook, the potatoes roast unattended, so the meal isn't difficult to prepare.
"I tried this for lunch today, and it was yummy! It was a tad too lemony, as someone else noted too, but that really depends on individual taste, I guess. I used thyme instead of oregano, and also added a small side of wild rice. Thumbs up!! :) "- Nancancook
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Top-ranked recipe named "Pan-browned Tilapia and Slow-roasted Potatoes with Oregano and Garlic"
Fish: Pat the fish dry with paper towels, and then season both sides with salt and pepper.
Dredge the fish in the flour, shaking off any excess.
Heat 3 tablespoons of the extra-virgin olive oil in a large skillet or saute pan over
medium-high heat. Add the fillets in a single layer and cook, in batches if necessary, for
about 2 minutes on each side, until brown on the outside and flaky but moist on the
inside. Transfer to a platter and keep warm.
Heat the remaining 2 tablespoons of extra-virgin olive oil in the pan over high heat. Add
the lemon juice and parsley and cook for 30 seconds, scraping any browned bits off the
bottom of the pan. Pour the pan sauce over the fillets and serve. Garnish with lemon
Potatoes: Preheat the oven to 350 degrees F.
Bring 4 cups of water to a boil in a medium pot. Add the potatoes. Return the water to a
boil and cook the potatoes for 2 minutes. Remove the potatoes from the water and place
in a shallow roasting pan in a single layer.
Add the extra-virgin olive oil, garlic, oregano, salt, and pepper to the potatoes.
Roast for about 1 ? hours, until golden brown. Turn the potatoes every 30 minutes while
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Arvan43 10 months agoI love lemon! I thought this was great! I love how easy it is for a mom with two young children. Thank you.
Nancancook 1 year agoI tried this for lunch today, and it was yummy! It was a tad too lemony, as someone else noted too, but that really depends on individual taste, I guess. I used thyme instead of oregano, and also added a small side of wild rice. Thumbs up!! :)
briandianecasselmeehan 1 year agoDelicious recipe!! There were no leftovers.
aprilandchris08 2 years agoUsed this recipe for the potatoes only. Will have to make the fish later. But the potatoes were fantastic! Thanks for the great idea!
u_foundwaldo 2 years agoThis was delicious & will go into the bi-weekly grocery list a lot. I used red potatoes instead making sure to place them in a bowl and coat them before baking. Also added garlic & onion powder.
FatBoy2002 2 years agoGreat recipe. I picked the oregano for the potatoes. It worked very well.
Twentyseventy 3 years agoAwesome!
Blissfactory 4 years agoHusband and daughter loved it. Big hit! Potatoes took little over an hour to cook. But really good. They were soft inside and crunchy outside.
stevensonmunro 4 years ago[I posted this recipe.]