Baked Rosemary Tilapia with Roasted Veggies and Red Potato

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.3 g

View full nutritional breakdown of Baked Rosemary Tilapia with Roasted Veggies and Red Potato calories by ingredient
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Introduction

This is so flavorful, so colorful, and so fresh! This is so flavorful, so colorful, and so fresh!
Number of Servings: 4

Ingredients

    2 or 3 Tilapia fillets (depending on the size)
    2 tsp. Olive Oil
    2 tbsp. Lime Juice
    Fresh Rosemary (approx. 1 tbsp.)
    salt and pepper to taste
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    6 - 8 small Red Potatos
    1 tsp. Olive Oil
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    4 - 5 Raw Carrots
    2 -3 stalks of Broccoli
    1 Red Onion
    1 Red Bell Pepper
    2 tbsp. Fresh Rosemary
    1 tbsp. Olive Oil
    salt and pepper to taste

Directions

Tilapia:
Pre-heat oven to 375-degrees F.
Line a baking dish with foil.
Drizzle 1 tsp. Olive Oil on the foil.
Place Tilapia fillets on the oiled foil.
Salt and pepper as desired.
Drizzle 1 tsp. OIive Oil on top of Tilapia fillets.
Cover fillets with fresh Rosemary.
Drizzle lime juice on top of fillets.
Cover over with foil, and bake for 25 - 30 minutes.
Fish should be white and flakey.
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Cut Red Potatoes into smaller cubes or slices.
Boil Potatoes until they pass the fork-test.
Drain, and drizzle with Olive Oil. Salt to taste.
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Cut carrots into 1/2 inch slices.
Cut broccoli into smaller pieces
Cut onion into 1 inch wedges
Cut red pepper into 1 - 2 inch squares

Line a cookie sheet with foil.
Drizzle foil with 1/2 tbsp. Olive Oil
Place prepared veggies on cookie sheet
Cover with Rosemary
Salt and pepper to taste
Drizzle veggies with 1/2 tpsp. Olive Oil

Bake veggies with fish at 375-degrees F for 35 - 40 minutes (until tender). Best to start baking veggies, and then add fish after 5 - 10 minutes so everything is done at the same time.

Number of Servings: 4

Recipe submitted by SparkPeople user TROSENQU.

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