Tilapia With Roasted Veggies Recipes

Steps:

• Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
• Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
• Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
• Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

Steps:

• 1. Preheat the oven to 400' Spray cooking oil on the bottom of a 9x13 baking dish. Place the tilipia filets which have been seasoned in the bottom of the baking dish.
• 2. The seasonings I use ( sparingly) are garlic powder and blackend redfish seasoning (chef paul's) Top each filet with a slice of lemon. Arrange the frozen vegetables (which have been seasoned lightly to your liking) around the fish.
• 3. Cover the dish and bake for 25-30 minutes until the vegetables are tender and the fish flakes easily with a fork. I serve the dish with a baked potato and a garden salad. Enjoy !

Steps:

• 1. Heat oven to 350^. Toss vegetable in medium bowl, combine olive oil and grape juice and pour over veggies; toss to coat well, sprinkle with salt and pepper to taste. Place on a foil lined baking dish that haas been coated with coconut oil. Roast in oven for 25 minutes, until fork tender. --- Note: Can use frozen mixed vegetables, 1 1/2 cups thawed.
• 2. Fish: In a shallow dish or pan place the egg white and salt and beat to make fluid. In another shallow pan combine the flours and seasoning, mix to blend. Rinse and pat dry the filets.
• 3. Place a large heavy bottomed skillet over medium high heat and add the coconut oil. Dip one piece of fish in the egg white to coat on both sides then coat evenly with the flour mixture.Shake off excess flour gently.
• 4. Place fish in hot oil and fry until crispy on one side then turn over gently and fry other side; about 1 minute for each inch of thickness. Keep warm in oven covered slightly the last 5 minutes of the veggies baking.

Steps:

• Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
• Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
• Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
• Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
• Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
• Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
• Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
• Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.

Steps:

• Drizzle lemon juice over Tilapia fillet. Salt and pepper to taste.
• Heat oil in a pan. Add thyme and garlic.
• Roast fillet on medium high heat on each side for about 3 minutes. Do not overcook.
• Remove fillet from pan and drain on paper towels.
• Add onion slices to pan and cook until soft for about 1-2 minutes.
• Serve fillet with onion slices.
• NOTE: Can easily be adapted for more than 1 serving. Just increase the amount of ingredients to your needs, but use as less oil as possible and do not use more than 8 sprigs thyme and 2 cloves garlic for one pan.