Makes 6 servings.
Prep Time: 10 minutes
Refrigerate Time: 30 minutes
Cook Time: 40 minutes
INGREDIENTS
2 large potatoes, peeled and thinly sliced (about 3 cups)
1/2 cup chopped red onion
3/4 cup McCormick® Lemon Herb Seafood Sauce, divided
1 1/2 pounds tilapia fillets
2 plum tomatoes, sliced
1/4 cup sliced pitted black olives (optional)
DIRECTIONS
1. Preheat oven to 425°F. Toss potatoes and onions with 1/2 cup of the Seafood Sauce. Spread evenly in greased 13x9-inch baking dish; cover with foil.
2. Bake 30 minutes or until potatoes are almost tender. Meanwhile, brush remaining 1/4 cup Seafood Sauce over fish and tomatoes. Refrigerate 30 minutes.
3. Arrange fish and tomatoes over potatoes. Bake 8 to 10 minutes or until fish flakes easily with a fork and potatoes are tender. Garnish with olives, if desired.
Tips
Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.
NUTRITION INFORMATION
per serving
Calories: 338
Fat: 18 g
Carbohydrates: 19 g
Cholesterol: 52 mg
Sodium: 252 mg
Fiber: 2 g
Protein: 25 g
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