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- Root vegetables
Potatoes baked with mild tasting tilapia in a creamy sauce.
2 people made this
- 300g potatoes
- 300g tilapia or any other white fish
- salt and white pepper to taste
- 1/2 onion, sliced
- 250ml single cream
- 1/4 teaspoon nutmeg
- 150g grated cheese
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat oven to 200 C / Gas 6.
- Slice potatoes thinly (no need to peel). Layer in a baking dish in an overlapping pattern like roof tiles.
- Rinse the fish and dab dry with paper towels. Layer on top of potatoes. Salt and pepper to taste. Place onion slices on top of fish.
- Stir cream with nutmeg and pour on top of fish. Sprinkle with cheese.
- Bake till golden, about 30 to 35 minutes.
Reviews & ratingsAverage global rating:(3)
Tilapia and potatoes baked in cream sauce recipe - Recipes
I bought tilapia today at the market because the price was good, not really sure of how I was going to prepare. Then I find your recipe and voila' - dinner. This was delicious especially with the horseradish cream sauce! Thanks for sharing this - you and your recipes ROCK.
that horseradish cream sauce sounds amazing!
Yummy! Horseradish is actually one of my favorites, next to ranch and spinach. My friends and I are actually going on a picnic this weekend, and I have to say, this really solves most of my problems with what we’re going to eat. Since we’ll be outdoors, we won’t have access to an oven. Would it taste the same with grilled salmon?
I have tried this sauce with a number of different meats but salmon is not one of them. I would imagine it would be delicious, however!
- Add a small amount of butter and/or olive oil to a skillet.
- Add the spinach and toss with the garlic powder, salt, and pepper.
- Cook the spinach as desired. This should only take a couple of minutes. Do not overcook.
- Set aside.
- Or, you can always cook the spinach in leftover bacon grease.
- Place butter and /or olive in a frying pan.
- Sprinkle the Tilapia fillets with garlic powder, salt, and pepper.
- Add the tilapia to the pan.
- Turn when golden brown.
- Finish cooking until done and fish flakes easily with a fork.
- Place on a plate and cover with foil to keep warm.
Reviews ( 23 )
The potatoes were under cooked. I roasted them an additional 20 minutes and then added the Tilapia. The olives gave a nice flavor. The fish was bland. Like previous posters, I topped with salsa for some flavor. Basically, it's a good roasted potato recipe - sans fish.
I am trying the 4-week plan to streamline my evening dinner prep and this was my first recipe. Elegant, really pretty on the plate, very easy to prepare and the cooking times are perfect for potatoes (I quartered them) and tilapia. The only thing I might do differently next time is add the lemons in a little later (some burned) or maybe mix it up with capers vs olives. Yum!
love this, so simple. my hubby wont eat olives so we replace them with sun dried tomatoes and used lemon infused olive oil instead of regular. i also added just a few fresh mint leaves, yum!
Loved the potato dish! Fish is fish to me. We usually put some salsa on top while baking to give it some flavor. I will make the potatoes again.
I used locally caught Snapper instead of Tilapia since it is a more sustainable fish. The dish was nice but don't forget to remove the lemon seeds. They will add a bitter taste.
Loved this. I picked up the tilapia at Whole Foods, frozen fish section. The flavors were so subtle. Perfect dinner. Posted it on my blog - http://bit.ly/18p1ffv
Thanks for adding what you serve as a side dish!
used dried thyme instead of fresh, black olives instead of kalamata, added a clove of garlic, a splash of white wine, and some extra lemon juice on top of the tilapia. it was delightful! the smell of the thyme was divine (haha) the actual fish it self was a tad bland but mixed in with everything else it worked. thumbs up for ease!
This is a great recipe. I make about every other week. It can get expensive, but I try to keep costs down by buying my tilapia in bulk at Costco. I then freeze individual filets so that I can thaw only what I need. I also use dried thyme instead of fresh because I don't really notice the difference. Lastly, after adding the olives and tilapia, I clear some room on the baking sheet and add some asparagus. I drizzle it with olive oil and sprinkle some salt and pepper.
HOW TO MAKE TILAPIA IN ROASTED PEPPER SAUCE
1. Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through.
2. Season the fish with salt and pepper, remove from the skillet, and set aside. In the same pan, add the remaining 1 tbsp. of butter and onion and saute for 5 minutes.
3. Add the garlic and chopped and pureed roasted peppers, then keep cooking for another 5 minutes.
4. Add the heavy cream and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt.
5. Return the fish to the pan and cover it with sauce.
6. Garnish with chopped parsley and grated Parmesan cheese.
Have made this several times and it is a lovely meal. Try as written but I would use non-salted butter in the sauce and sub milk for the cream in the potatoes. Very rich but simple and elegant.
As another reviewer suggested, I doubled the balsamic vinegar in the sauce because we love stronger flavors. It was not very strong but it was wonderful. The review is mostly for the sauce. I did lightly dust the fish with flour and was glad for that choice. We had about a tablespoon of sauce left and my husband saved it just because he liked it that much. Our veggies and starch were very different just because of what I had on hand. It's all about the sauce in this one.
This meal is easy and nutritious. I did double the balsamic vinegar and garlic, but other then that followed the recipe. Also, used less butter than recommended. Will make this again.
I sautéed onion before cooking the fish and then added it to the top before serving. It was delicious!
Worked pretty well with ling cod as well. Maybe I should have thickened the balsamic more, though, since the fish I used was pretty watery.
This recipe is perfect! I did it for a dinner with close friends exactly as the recipe said and everybody loved it. they cleaned their plates. I wouldn't change a thing, but best of all is how fast and easy it is to make.
Very tasty. I made the tilapia and sauce with green beans and couscous. I added thyme to the couscous, and it really pulled it together.
Wow, what an incredibly simple recipe, but what outstanding results. Even my almost 3 year old really enjoyed this dish. I didn't have enough snap peas at home, so I used some mixed veggies instead that included snap peas, broccoli, and carrots, which worked out quite well.
I tend to rate the Epicurious recipes in lockstep with the majority opinion. When the majority says its great I tend to agree. Not this time. I only made the tilapia and it was as disappointing a meal as I've had in a long time. Afterwards I threw away the sauce and will turn the cooked tilapia into fish tacos.
Easy and delicious! The sauce would be great on a stuffed chicken as well. I did not have potatoes so I made a wile rice and added the thyme. Easy and very yummy!
The sauce is excellent. I added a bit of ginger with the garlic. I served the tilapia with sauteed onions and mushrooms on top, then spooned the sauce over. We had brown rice and a medley of mixed fresh steamed vegetables. Absolutely gorgeous!
This recipe takes a simple fish like tilapia and makes it extraordinary. It is quick and easy and delicious. I only made one adjustment--I used 2 pouches or dry mashed potatoes, eliminated the milk and margarine and added the whipping cream, butter, and thyme. They were outstanding. Again, something simple turned into something wonderful. The sugar snap peas were really a nice addition to this recipe. The Balsamic butter sauce added the perfect finishing touch. Wonderful meal.
My husband and I loved this tilapia recipe! However, I only used half the butter and melted it all at once in large chunks, melting it very slowly. I also made my own chunky red potato recipe and served it with asparagus. The sauce was amazing on the tilapia and potatoes. Will definitely make again.
I dont think this is as easy as it sounds. whisking in small pats of butter and waiting for each one to melt before adding the next is quite time consuming. and even with a watchful eye, my sauce broke! taste was eh. Not worth the effort. also fish probably needed a coating of flour - didnt nicely brown with just salt and pep. wont be making again.
This was delicious! All of my kids loved it and they are picky eaters! Instead of peas I steamed spinach and poured the glaze on that which was delicious. The tilapia with the glaze was also delicious next time I will probably decrease the amount of butter though. A quick, easy, and delicious meal!
Well, I had high hopes for this recipe and I just don't get it? I usually love the recipes, but this one we will not be eating again. The sauce was seriously just butter (and I only used 3/4 of what it called for) with a slight taste of balsamic. Potatoes were fair (but I will admit I don't always love thyme). Regardless, it was certainly easy to make, but I will pick something else next time.
We took a chance and made this for the first time when we had visitors. The only change we made was to reduce the amount of butter in the balsamic sauce to 2 tbsp. Everyone agreed: it was delicious. And quick and easy too. We will make this again.
wowowow - that was good! I made mashed potatoes with small red potatoes. No sugar snap peas, so we had green beans. The tilapia was fantastic. I often avoid cooking fish because I feel like I need to do a lot of fancy acrobatics to make it good. A little salt and pepper, sauteed in olive oil, add a great simple sauce and we're golden! The sauce, of course, is the star of this meal. It was really easy to make. I made a double recipe of it but used less than half of the butter called for in the straight recipe. The butter really makes it luscious and wonderful, but tasting as I went allowed me to use much less. One warning though - The sauce smells very, very strong while reducing. Open a window and turn on the fan because it will make your eyes water. My husband screwed up his face and said, "WHAT are you cooking? That smells awful!" But he loved the end result! :-)
Delicious and easy. And healthier if you make with roasted red skins tossed in salt, pepper and thyme. I will try next time with less butter in the sauce - great idea! I had to broil my tilapia but it turned out great and no messy stove.
I also did not add nearly so much butter and the sauce was excellent!
Well, my family gave me a perfect 10 for this recipe! I improvised a bit with the potatoes, leaving the skin on and mixing in lemon thyme and basil from our garden. I had a zucchini from our garden as well, so I sauteed that instead of using snow peas. The sauce is the reason for all the high marks this recipe gets. It could go on anything and make it taste delicious. In fact, I had a bit of the sauce left over, and added it to a soup I was making--it added richness and intense flavor! Four forks for the sauce.
Impressive meal, excellent sauce, and easy to make.
I don't even like fish and thought this was incredible and easy! Only used maybe a third of the butter and double the vinegar but will definitly make it again.
Oh, my. I will have the left over Balsamic sauce for breakfast. I served the fish with couscous and oven roasted asparagus. This is a keeper recipe.
How to Make It
Heat the oven to 450°F. Stir the soup and thyme in a small bowl. Stir the cheese, bread crumbs, margarine and paprika in a small bowl.
Place the zucchini, pepper and onion into an 11x8x2-inch baking dish. Top with the fish. Pour the soup mixture over the fish. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until the fish flakes easily when tested with a fork and the vegetables are tender.
- Heart-Check Recipe Certification is based on the original recipe. Modifications may result in changes to the nutrition profile of this recipe.
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
Place fillets in a single layer in a lightly greased 13x9 inch pan. Stir together sour cream and next 4 ingredients spread mixture evenly over fillets. Sprinkle with breadcrumbs, and drizzle with butter. Bake at 350(F) for 20-25 minutes or until fish flakes with a fork.
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Calories per serving: 370
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This easy baked Stuffed Tilapia made with cream cheese, fresh parsley, garlic, and lemon juice is one of the best tilapia recipes. It is so flavorful and will be ready in 30 minutes. Serve this baked fish with rice or baked potatoes.
Other fish recipes you might like: Baked Cod and Pan Fried Balsamic Salmon.
- 4 tilapia fillets, about 500 g
- 4 tablespoons dry bread crumbs
- 125 g cream cheese at room temperature
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon paprika powder
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- salt and black pepper to taste
Preheat oven to 385 degrees F. Grease a baking dish lightly with cooking spray.
Heat the olive oil in a pan over medium heat. Add the onion and sauté until tender, about 8 minutes. Add the garlic and sauté for 2 minutes. Remove from the heat.
Add the cream cheese, bread crumbs, parsley and paprika powder. Combine well and set aside.
Wash the tilapia fillets and pat dry. Season both sides with salt and pepper. Place the stuffing on half of the each fillet.
Fold the other half over the stuffing.
Place the stuffed tilapias in the baking dish. Squeeze a lemon over them and drizzle with a little olive oil.
Place on the middle rack of the oven and bake until cooked through, about 20 minutes. Serve immediately.
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Tilapia with Chimichurri
Two fish posts in a row! Last night, I made broiled tilapia with a chimichurri sauce. For side dishes, I made roasted red potatoes with garlic and steamed broccoli with lemon. Aaron proclaimed this meal a out of 10”!
Tilapia with Chimichurri Sauce
Recipe for Tilapia with Chimichurri (makes 2 servings):
What you need:
- 2 fresh tilapia fillets
- nonstick cooking spray
- olive oil
- 1/2 tsp. smoked paprika
- 1/2 cup fresh flat-leaf parsley
- 3 garlic cloves
- juice of 1 lemon
- 1/2 tsp. red pepper flakes, or to taste
- salt and pepper
How to do it:
- Preheat the oven to 450 degrees Fahrenheit. Line a glass baking dish with foil and spray with nonstick cooking spray. Brush both sides of the tilapia with a light coating of olive oil and season each side with salt and pepper. Sprinkle the smoked paprika on top of the fish. Put the fish in the oven to bake, about 20-30 minutes, until the fish is opaque and flakes easily with a fork.
- Meanwhile, make the chimichurri. (This could be done in the food processor, but if you don’t mind a more rustic sauce, you can simply chop the ingredients together on the cutting board, as I did on this occassion.) Finely chop the parsley and garlic together. Add the lemon juice, 1 Tbsp. olive oil, red pepper flakes, and a little salt and pepper and mix well.
- About 5 minutes before the fish is done, coat each tilapia fillet with 2 Tbsp. of the chimichurri.
- When the fish is done, remove from the oven, serve, and enjoy!
This was a really successful recipe! Since I live in a small apartment and don’t have a grill, I added the smoked paprika for a nice smoky, grill-y flavor. The bright flavors of lemon and parsley work great with the light tilapia, and the red pepper flakes add just a little bit of kick.
Over dinner, I asked Aaron how much he might expect to pay for this meal at a restaurant, and without hesitating he said, “$18.95.” Pretty good, considering that this meal cost about $4.50 per serving to make at home.
According to nutritiondata.com, 100g of tilapia contains about 128 calories, 3g of fat, and just 1g of saturated fat. The parsley in the chimichurri is more than just tasty and pretty-looking. Two tablespoons of parsley contains about 16% of the recommended daily value of vitamin C and 12% of the daily value of vitamin A, says nutritiondata. Steamed broccoli with a squeeze of fresh lemon juice is one of my favorite side dishes – just 1/2 cup of cooked broccoli provides 84% the daily value of vitamin C, with only 27 calories.
Roasted red potatoes with garlic.
The oven-roasted red potatoes were delicious, crispy, and very filling. I mixed a little bit of the extra chimichurri in with them near the end of their cooking. Here is the recipe for the potatoes: