| | Directions | 1. Preheat oven to 425°F. Toss potatoes and onions with 1/2 cup of the Seafood Sauce. Spread evenly in greased 13x9-inch baking dish; cover with foil.
2. Bake 30 minutes or until potatoes are almost tender. Meanwhile, brush remaining 1/4 cup Seafood Sauce over fish and tomatoes. Refrigerate 30 minutes.
3. Arrange fish and tomatoes over potatoes. Bake 8 to 10 minutes or until fish flakes easily with a fork and potatoes are tender. Garnish with olives, if desired.Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia. |
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
|  | | Ingredients | | - | | 2 large potatoes, peeled and thinly sliced (about 3 cups) |
| - | | 1/2 cup chopped red onion |
| - | | 3/4 cup McCormick® Lemon Herb Seafood Sauce |
| - | | 1 1/2 pounds tilapia fillets |
| - | | 2 plum tomatoes, sliced |
| - | | 1/4 cup sliced pitted black olives (optional) |
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| | Nutrition (per serving) | Calories: 338 Calories
Fat: 18 Grams
Protein: 25 Grams
Cholesterol: 52 Milligrams
Carbohydrates: 19 Grams
Sodium: 252 Milligrams
Fiber: 2 Grams
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