Best Tilapia With Roasted Tomato Pesto Sauce Recipes

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SAVORY TOMATO-BRAISED TILAPIA



Savory Tomato-Braised Tilapia image

I shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. -Nancy Shively, Shorewood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 tilapia fillets (6 ounces each)
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1 small red onion, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
3/4 cup chopped roasted sweet red peppers
1/2 cup chicken broth
1/4 cup tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
Hot cooked pasta, optional

Steps:

  • Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

BAKED TILAPIA WITH TOMATOES AND POTATOES



Baked Tilapia With Tomatoes and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds new potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine vinegar
4 6-ounce tilapia fillets

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.

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON



Oven Roasted Tilapia With Tomatoes, Pesto and Lemon image

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
4 garlic cloves, minced
2 teaspoons extra virgin olive oil
2 tablespoons pesto sauce
1 lemon
8 ounces tilapia fillets, I use 4 oz fillets
salt and pepper
lemon wedge (optional)

Steps:

  • Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
  • Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
  • Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
  • Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
  • Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.

Nutrition Facts : Calories 179.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 56.7, Sodium 64.4, Carbohydrate 7.6, Fiber 1.8, Sugar 2.7, Protein 24.1

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