BAKED PARMESAN AND DILL TILAPIA WITH SAUTEED POTATOES
Baked Parmesan and Dill Tilapia with Sauteed Potatoes
- Cooking Time: 34
- Servings: 5
- Preparation Time: 10
- 5 fillets of Tilapia (about 20oz)
- 20oz white baking poptato about 2
- 1 medium white onion
- 4T light butter
- 1/2 C Parmesan Romano blend, grated
- 1/4 C white cooking wine
- 3 cloves garlic or to taste
- Fresh dill to taste
- salt and pepper to taste
Thaw the fish if frozen and set aside to drain on paper towels.
Preheat oven to 450 and prepare a large baking dish with butter flavored cooking spray.
Divide butter into 1/2, place one half in a small bowl and microwave about 20 seconds, set aside to cool.
Peel and finely chop garlic, slice onions into thin rings.
Melt 1T butter in a large skillet over medium heat, cook garlic a few minutes until fragrant, add in onion slices.
Cook until onion is starting to get tender, but not completely.
Spread in bottom of prepare pan.
In the same pan melt the remaining T butter and sautee potatoes until they begin to get translucent around the edges, about 10 mins. Stir/flip often so they do not stick.
You can also spray butter spray on top and then stir them to keep from sticking. I salted them quite heavily as I was cooking them.
Once they have cooked spread them on top of the onions, trying to make an even layer.
Put a lid/foil on the pan and bake at 450 for about 10-12 min, reduce heat 350 and take potatoes out.
While potatoes are cooking combined melted butter, wine and most of the parmesan, stir to get a thick paste.
At this time remove the lid/foil from potatoes and place fillets on top (I cut mine into fourths to make a more even distribution) If desired sprinkle fillets with fresh dill.
Next spread the wine parmesan mixture evenly over fillets and cover pan with lid/foil. Bake at 350 for about 10-12 min more until fish is done and potatoes are tender.
Its a bit tricky to time it just right, but the outcome is worth it.
The fish is very flavorful and the potatoes get a nice buttery wine glaze.
6pts per serving.