Mediterranean Tilapia With Vegetables Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
• Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
• Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

Steps:

• Pre-heat oven to 400 degrees. For tapenade, put the tomatoes in a small flat dish and cover with boiling water for 5 minutes or until softened. Drain and cool. In a food processor, pulse tomatoes, olives, wine and garlic to a fine paste. Halve the leeks lengthwise, rinse in cool water and dry thoroughly. Slice halves crosswise into ¼" slices. Stem and slice shiitakes into ¼" slices. Set aside. Pour ½ cup wine into 9 x 13 glass baking dish. Salt and pepper tilapia on both sides. Heat a medium (preferably nonstick) skillet to medium high and spray with cooking spray. Sear 1 fillet (approx 1 minute) until lightly browned. Turn and sear other side. Slide into prepared baking dish. Repeat with remaining fillets, making room in the pan. Pour the lemon juice over the fish, then spread with the tapenade. Sprinkle the zest over the tapenade. Place baking dish in oven for 10 minutes to finish cooking fish. Meanwhile, spray a large skillet with cooking spray and sauté leeks and mushrooms on medium high heat until wilted. Add the ¼ cup wine and stir until absorbed into vegetables. Stir in the spinach, cover, and remove from heat - let stand covered, until spinach wilts, about 5 minutes. To serve, divide vegetables among 4 plates. Top each with a tilapia fillet and serve.

Steps:

• Defrost tilapia and preheat oven to 375 degrees.
• Peel and slice onions 1/4" thick, keeping the rings together. Transfer sliced onion with a pancake turner to a skillet. Saute onion in olive oil over medium heat, 2-3 minutes on each side, or until onions are translucent.
• In a 13"x9"x2" roasting pan, arrange half of the onion slices to cover the bottom. Place fish on top of onions. Sprinkle olives, garlic, basil and pepper over the fish. Top with remaining onion slices and sliced tomatoes. Salt and pepper to taste.
• Place pan with fish in center of oven, uncovered, and bake for 12-15 minutes, or until fish is opaque.

Steps:

• Heat oven to 400°F. Spray cookie sheet with sides with cooking spray. Cut tilapia into 6 serving pieces. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, Parmesan cheese and Italian seasoning. In another shallow bowl, beat egg white and water. Dip fish pieces into egg white, then coat with cereal mixture; place in pan. Spray each fillet with cooking spray.
• Bake 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients to boiling; reduce heat and simmer about 10 minutes or until mixture thickens and flavors blend.
• To serve, spoon about 3 tablespoons sauce over each fillet; sprinkle with cheese.

Steps:

• Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, artichoke hearts, olives and cheese. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.