Tilapia Baked with Potatoes
Number of Servings: 4
1 1/4 lbs. Spanish onions, sliced thinly
Salt and pepper
2 1/4 lbs. potatoes, peeled
8 plump garlic cloves, unpeeled
Several sprigs of parsley
4 tilapia fillets
Heat 2 tbsp. of olive oil in a heavy-based skillet. Add the onions, sprinkle with salt and cook gently, stirring occasionally, until softened, reduced and golden brown.
Preheat the oven to 400 degrees.
Cook the potatoes in boiling salted water until tender, adding the garlic 4 minutes before the potatoes are ready. Cut the potatoes in thick slices and peel and slice the garlic.
Lay a single layer of potatoes in the bottom of an oiled, shallow baking dish, arranged so that the fish will just fit on top of the potatoes. Add some of the garlic slices to the potatoes.
Spread one-third of the onions over the potatoes and sprinkle with pepper and some of the parsley. Place the tilapia fillets on top, season with salt and pepper and scatter over the remaining parsley. Tuck the remaining potatoes and some more garlic around the sides of the dish. Spread the remaining onions over the fish, season with more pepper and scatter with the remaining garlic. Trickle over a little olive oil and bake for 15-20 minutes until the fish is just cooked; checking to ensure that it does not become overcooked
Eastern is one of the world's largest suppliers of both wild and farm-raised shrimp, bay and sea scallops, king and snow crab, lobster and lobster tails, squid, and finfish such as Tilapia.
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