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Mediterranean-Style Fish and Potatoes
Recipes
Mediterranean-Style Fish and Potatoes
4 servings
20 minutes total

Ingredients

  • 4 (6 oz) tilapia (or cod, snapper, or sole) fillets (about 1 ½ lb)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups refrigerated diced potatoes with onions
  • ⅓ cup water
  • 6 pitted Kalamata (or black) olives
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 lemon, for juice
  • 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
  • ¼ cup crumbled tomato-basil feta cheese

Steps

    1. Thaw fish, if needed. Place oil in large sauté pan on medium-high, then add potatoes and water. Cover, then cook and stir 5–6 minutes until potatoes are tender and water is absorbed. Chop olives coarsely.
    2. Reduce heat to medium. Spread potatoes evenly into single layer; sprinkle with olives, salt, and pepper. Arrange fish darker side up on potatoes (wash hands). Juice lemon (1 tablespoon) over fish.
    3. Drain tomatoes thoroughly, pressing to remove as much liquid as possible. Spread tomatoes over fish and sprinkle with feta, then cover; cook 4–6 minutes without turning or stirring until centers of fillets flake easily and are 145°F.
    4. Reduce heat to low and remove cover; cook 1–2 more minutes for any extra liquid to evaporate. Serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 360, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 85mg, Sodium 760mg, Total Carb 29g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 25%, Calc 4%, Iron 10%, Potassium 15%