Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes. Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes. Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
Time 40m Yield 4 Number Of Ingredients 9 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.
Time 15m Yield 1 serving(s) Number Of Ingredients 8 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.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray. Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat. Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes. Squeeze lemon juice over fish and serve.
Time 30m Yield 4 Number Of Ingredients 6 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.
Time 35m Yield 4 serving(s) Number Of Ingredients 16 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.
Time 1h Yield 2 fish and vegetable servings, 2 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Combine olive oil, sesame oil, lime juice, pepper flakes, salt and ginger. Place potatoes, pepper, and onion in a pyrex-type dish. The dish should be just long enough to fit both fillets and about 2 inches deep. Place the vegetables in the baking dish and toss with the oil-spice sauce. Bake for 25 minutes, stirring once. Remove from oven and push the vegetables to one side of the cooking dish. Place first fillet in dish and cover with the vegetables. Push vegetables aside to place other fillet in dish and cover it with the remaining vegetables. Bake for another 20 minutes or until tilapia is thoroughly cooked. It should flake and still be very moist.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.
