Baked tilapia with tomatoes and potatoes
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 367, total fat 11 G., saturated fats G., proteins 38 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 367, total fat 11 G., saturated fats G., proteins 38 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Baked tilapia with tomatoes and potatoes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g of young potatoes with skin, cut into 1.5 cm thick pieces.
- 2 tbsp. l. olive oil
- 3 tsp chopped fresh thyme
- Coarse salt and freshly ground pepper
- 2 cups cherry tomatoes
- 1/4 cup pitted olives
- 2 tbsp capers, without brine
- 3 cloves garlic, crushed
- 1/4 cup white balsamic vinegar or white wine vinegar
- 4 tilapia fillets weighing 180 g each.
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Recipes with similar ingredients: potato, thyme, cherry tomatoes, olives, capers, garlic, balsamic vinegar, wine vinegar, tilapia
Cooking the dish according to the recipe:
- Preheat oven to 200°C. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste. Grease a baking sheet with vegetable oil and spread the potatoes in an even layer. Bake until crisp, stirring halfway through, about 35 minutes.
- Meanwhile, mix tomatoes, olives, in a bowl. capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar, and 1 teaspoon thyme. Grease another baking sheet with oil and spread the vegetables in an even layer. Bake for 15 minutes, until softened.
- In a bowl, combine the remaining 2 teaspoons olive oil with 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste; coat the fish with the mixture. Place the fish on top of the tomato mixture and continue baking for another 10 minutes, until cooked through. Divide the fish and tomatoes among plates, and place the potatoes next to them.
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