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McCormick® Lemon Herb Seafood Sauce combines perfectly with tilapia and potatoes to make an easy dinner-in-a-dish. Arrange the tomatoes over the fish, then garnish with olives, if desired.
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)
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.
Bake 30 minutes or until potatoes are almost tender. Meanwhile, brush remaining 1/4 cup Seafood Sauce over fish and tomatoes. Refrigerate 30 minutes.
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.
Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.
(Amount per serving)