Saturday, May 11, 2013

Mediterranean Fish Over Potatoes

This is a basic recipe I tend to keep going to back to every once in a while because I generally have all of the ingredients on hand.  This time, however, I didn't have the potatoes, but I did have some rice in the freezer so decided to see how this would work. It turned out fantastic.  The rice got nice and crispy on the bottom.

So try it with rice or potatoes and a green vegetable or salad for an quick and easy dinner.


1 Tbsp EVOO
2 cups refrigerated homestyle sliced potatoes
1/3 cup water
6 kalamata (or pitted black) olives
1/4 tsp salt
1/8 tsp pepper
1 to 1 1/2 lb tilapia (or any other mild white fish)
1 Tbsp fresh lemon juice
1 (14.5 oz) can herb/garlic diced tomatoes
1/4 cup crumbled plain or tomato/basil feta cheese

Place oil in large saute pan, add potatoes and water, then cover; cook and stir on medium-high 5-6 minutes or until potatoes are tender and water is absorbed (I did not add any water with the cooked rice and heated it up on medium).  Remove pits from olives; chop olives coarsely.

Reduce heat to medium.  Arrange potatoes evenly into a single layer, sprinkle with olives, salt, and pepper.  Place fish (darker side up) on potatoes.  Squeeze juice of one half lemon over fish.

Drain tomatoes very thoroughly (press tightly to remove as much liquid as possible).  Spread tomatoes over fish and sprinkle with feta cheese, then cover, cook 4-6 minutes, without turning or stirring or until fish is opaque and flakes easily.

Reduce heat to low and remove cover, cook 1-2 minutes to allow any extra liquid to evaporate.  Serve.

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