This fish bake really is as easy as 1 2, 3. Just bake potatoes, asparagus and tilapia on baking sheets, sprinkle with Parmesan and serve with lemon wedges.
What You Need
Original recipe yields 4 servings
1 lb. red new potato es, cut in half
1 tsp. olive oil
1 lb. fresh asparagus spears, trimmed
4 tilapia fillets (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh parsley
1/2 lemon, cut into 4 wedges
Add To Shopping List
Let's Make It
Heat oven to 425ºF.
Toss potatoes with oil; place, cut sides down, on half of parchment-covered rimmed baking sheet. Bake 20 min.; turn potatoes.
Spread asparagus onto other side of baking sheet; bake 5 min. Meanwhile, place fish on separate parchment-covered baking sheet; brush with 2 Tbsp. dressing.
Add fish to oven with vegetables. Bake 10 min. or until potatoes are tender and fish flakes easily with fork. Drizzle remaining dressing over vegetables; toss to coat. Top with cheese. Sprinkle parsley over fish; serve with vegetables and lemon wedges.
Prepare using frozen tilapia fillets. Thaw in refrigerator before baking.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.