Pan-roasted tilapia with roasted potatoes, lemon and olives
ByronTalbott · ♥ 494 likes · 11.6K views · 4 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 whole potatoes
- 1 whole lemon
- ½ cup kalamata olives
- 1 tbsp provincial herbs
Cut the potatoes into simple wedges and spread them out on the tray.
Slice the lemon down the middle and into relatively thin but chunky slices; lay most over the potatoes, saving a few for the fish.
- olive juice
Pour some olive juice into the bottom of the tray and scatter whole olives over the top.
- olive oil
Season with the dried herbs, a generous amount of olive oil, a little salt and plenty of cracked pepper.
- salt
- cracked pepper
Roast at 425 for about 15 to 20 minutes, until the potatoes are tender; stir gently partway so the edges do not burn, then return to finish.
- 1 whole tilapia filet
- oil
- butter
Season the tilapia fillet with a little salt. Heat a good amount of oil and a little butter in the pan.
- fennel
Cook the fish, add the chopped fennel and some lemon slices, flip the fish and fry it all together.