Broiled Tilapia with Parsley Potatoes and Carrots

By The Canadian Living Test Kitchen

214 people added this to their Recipe Box

This recipe makes 4 servings

Serve with: Spinach Mushroom Salad


Ingredients  4 tilapia fillets , (about 6 oz/175 g each)
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 onion , minced
1 tbsp minced fresh dill , (or 1 tsp/5 mL dried dillweed)
Lemon wedges
Parsley Potatoes and Carrots:
8 small new potatoes , (about 1 lb/500 g)
2 carrots , thickly sliced
1 tbsp minced fresh parsley
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
Preparation Parsley Potatoes and Carrots: Scrub potatoes. In saucepan of boiling salted water, cover and cook potatoes for 10 minutes. Add carrots; cook until potatoes are fork-tender, about 10 minutes. Drain and return to pot over low heat, shaking pan until moisture evaporates, about 30 seconds. Add parsley, butter, salt and pepper; toss to coat.

Meanwhile, arrange fish on foil-lined rimmed baking sheet or greased broiler pan; brush with oil. Sprinkle with salt and pepper then onion and dill. Broil 6 inches (15 cm) from heat until fish flakes easily when tested, about 8 minutes. Serve with potatoes and carrots and squeeze of lemon.