Try this Baked Tilapia with Tomatoes and Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
Per Serving: Calories 367; Total Fat 11 grams; Saturated Fat 2 grams; Protein 38 grams; Total Carbohydrate 29 grams; Fiber 4 grams; Cholesterol 85 milligrams; Sodium 535 milligrams
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 73 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 374.1mg | 13 % | |
Potassium 300.4mg | 8 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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