Baked Tilapia with Tomatoes & Potatoes
Inspired from: Food Network Kitchens
We love eating fish. We try to change it up so we don’t eat to much of any one kind of fish which will help you to eliminate possibilities of getting to much mercury in your diet. This recipes uses good fresh items and is very light.
- 1 ¼ lbs thin skin potatoes, cut in to bite size pieces. (Use either red skin, new potatoes, or Yukon gold)
- 2 tablespoons olive oil
- 3 teaspoons fresh thyme or 1 ½ teaspoon dried thyme
- 2 cups cherry tomatoes (1 pint)
- ¼ cup whole, pitted olives
- 4 6 ounce tilapia fillets
- 2 tablespoons capers, drained
- 1 tablespoon minced garlic
- ¼ cup white wine vinegar or malt vinegar
- Preheat oven to 400.
- In a mixing bowl, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon fresh thyme, ¼ teaspoon salt and ¼ teaspoon pepper.
- Transfer the potatoes to a sprayed cookie sheet. Spread in an even layer.
- Cook the potatoes for 35 minutes total. Turning the potatoes over half way through.
- Meanwhile, In a mixing bowl, combine the tomatoes, olives, capers, and garlic with 1 teaspoon olive oil, 2 tablespoon vinegar, and 1 teaspoon fresh thyme. Transfer this mixture to a second sprayed cookie sheet. Cook in oven for 15 minutes.
- Mix the remaining 2 teaspoons olive oil and 1 teaspoon fresh thyme, 2 tablespoons vinegar, ¼ teaspoon salt, & ¼ teaspoon pepper in a small bowl.
- Brush this mixture over both sides of the fish. Place the fish onto of the cooked tomato mixture and return to the oven. Cook for 12 minutes more.
Here are pictures from us cooking this recipe
Our collection of cooking items. We use vacuum packed frozen tilapia from Aldi, which is sold in a 2lb pack for only $5.99. After we thawed out the fish, we trim the edges where the fish is really thin so it will not overcook.
In a glass bowl, we mix togehter the tomatoes, olives, capers, and garlic. Add 1 teaspoon olive oil, 2 tablespoons vinegar, and 1 teaspoon fresh thyme. If you don’t have fresh thyme, use 1/3 teaspoon dried thyme instead. Toss well. Spread this mixture out onto a baking sheet that is covered in foil and lightly sprayed.
In the same bowl as before, mix; 1 tablespoon olive oil, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Add the potatoes and coat. transfer the potatoes to a second baking sheet that is also foil lined and sprayed.
Cook the potatoes for 35 minutes total, turning the over after the first 18 minutes.
The tomato mixture cooks for a total of 27 minutes with the fish being placed on top of the mixture for the last 12 minutes.
In the same bowl as earlier, mix; 2 teaspoons olive oil, 1 teaspoon fresh thyme, 2 tablespoons vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Brush this mixture onto the fish on both sides.
Remove the tomatoes cooking sheet from the oven, place the fish on top of the veggies and return to the oven to cook for 12 more minutes.
Cooked By: Tom Corliss