Easy Tilapia With Eggplant And Carrots Recipes

SHEET PAN BAKED TILAPIA AND ROASTED VEGGIES

Steps:

• Preheat oven to 400 degrees F.
• Place veggies on baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, mix, and then push to the sides of the pan.
• In a small bowl, mix remaining 2 tablespoons olive oil, lemon juice, garlic, parsley, red pepper flakes, and onion powder together. Place tilapia on pan between the veggies and rub the marinade on all sides of the fillets. Sprinkle tilapia with salt and pepper.
• Bake for 12-15 minutes or until fish reaches 145 degrees F and flakes easily. Serve immediately.

TILAPIA AND VEGETABLE CASSEROLE RECIPE

Steps:

• Whisk together marinade ingredients. Combine with tilapia in a large ziploc bag or bowl and marinate in the fridge 1 1/2 hours.
• Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 min or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set aside.
• Once fish is done marinating, drain and discard marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side) - it's ok if it's not fully cooked through at this point.
• Layer the casserole dish with 1/2 of the vegetables on the bottom, then Place fish over the vegetables. Stir together 1 Tbsp ketchup and 1 Tbsp mayo and brush this mixture evenly over the top of the fish. Cover fish with remaining veggies. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.

ONE SKILLET TILAPIA CAPONATA

Steps:

• In a large skillet heat 1 Tbsp of olive oil over medium high heat. Add the onions, red pepper, eggplant and cherry tomatoes and cook covered with a lid for about 10 - 13 minutes until the vegetables are tender, stirring frequently. Season the vegetable mixture with salt and pepper.
• Add the garlic, capers, olives, tomato puree, tomato paste, coconut sugar (or honey/maple syrup), balsamic vinegar, salt, pepper and red pepper flakes (optional), and cook for 2-3 more minute. Check for seasoning and adjust to your own liking.
• Season fish with lemon juice, salt, and pepper on both sides and place on top of the eggplant caponata in the skillet. Cover with a lid and cook for about 10 minutes over medium high heat.
• The sauce should be thick and have reduced by half.
• Plate the fish on a plate and pour some of the eggplant caponata sauce on top. Sprinkle with fresh basil.
• Enjoy!

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

SHEET-PAN TILAPIA AND VEGETABLE MEDLEY

Steps:

• Preheat oven to 450°. Line a 15x10x1-in. baking pan with foil; grease foil., In a large bowl, combine the first 5 ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes., Remove from oven; preheat broiler. Arrange vegetables on 1 side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.

CHILEAN TILAPIA WITH EGGPLANT AND OLIVE SAUCE

Steps:

• Preheat the oven to 450 degrees. Toss the eggplant cubes in 1?4 cup oil. Place in one layer in a baking dish and roast for 14-16 minutes, turning once. Remove from oven and set aside. In a large, heavy, nonstick skillet, heat remaining oil over low heat. Sauté the garlic until golden brown, about 2-3 minutes. Stir in the bell pepper, basil, anchovies, capers, olives, parsley, and eggplant. Sauté for an additional 2-3 minutes. Add the tomatoes with juice and water and bring to a boil. Cover, reduce heat to low, and simmer until all ingredients are incorporated and flavors blended, about 12-15 minutes. Season to taste with salt and pepper and keep warm over low heat. Place the fish in a baking dish and dot with butter. Pour the broth and lemon juice over top and sprinkle with paprika. Bake for 16-18 minutes. Spoon two-thirds of the sauce onto a decorative serving platter, place fish on top and spoon remaining sauce over the fi sh. Garnish with the basil and serve immediately with hot Italian bread.