Baked Tilapia Aromatic

Luckytrim

Grill Master
Gold Site Supporter
Baked Tilapia Aromatic​
feeds 4

1 pound red Potatoes -- cut into 1/8" slices
1 mediun Onion -- slivered
1/4 cup Olive oil
sea salt -- as needed
Freshly-ground black pepper -- as needed
1/4 pound fresh Tomato -- in very thin wedges
2 pounds Tilapia (or Turbot) steaks, 1 inch thick
(or other firm-flesh fish like halibut)
1 1/2 teaspoons Fresh thyme leaves
(or 1/4 teaspoon dried thyme)
1 1/2 teaspoons Minced fresh rosemary
(or 1/4 teaspoon dried rosemary)
1 1/2 teaspoons Minced fresh marjoram
(or 1/4 teaspoon dried marjoram)
2 tablespoons Minced fresh parsley
Freshly-squeezed lemon juice
1/2 cup Dry white wine
1 tablespoon Dried bread crumbs

Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer
with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have
about 3 layers). Scatter the tomato wedges over the potatoes, cover tightly with foil, and
bake in a 350 degree oven about 45 minutes, or until the potatoes are almost tender.

Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.
Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle
the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice. Pour on
the wine. Dust the fish with bread crumbs and cook until the fish is just done, about 15
minutes, basting several times.​

 

QSis

Grill Master
Staff member
Gold Site Supporter
mmmmm this sounds lovely! I have all those herbs in my summer garden, too!

Lee
 

Mommy

New member
i got a bucn of telapia th4e otherday form the market.
never made it before.
wanted to make fish tacos and th4e guy said that's what it was for.
never made the fish tacos think they have cabbage in place of lettuce, anyway, seasoned flour soked in orang4e juice first, pan fried in olive oil and while cooking made a tarter sauce.
the sauce mayonaise, sour cream, dejon, salt and pepper, orange juice, dill weed chut up pickle and a little juice, stired, really good over the firsh
 
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