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Recipe by My Kosher Recipe Contest

Baked Tilapia with Letcho

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Baked Tilapia with Letcho
Parve Parve
Easy Easy
3 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

Submitted by Gitty Surkis

 

I am always trying out new ways to bake fish. This is a delicious combination of sautéed vegetables and fish, which is a perfect mid-week supper choice. Pairs well with mashed potatoes or breaded cauliflower for a well-rounded meal.

Ingredients

Main ingredients

  • 1/2 onion, diced

  • 2 T olive oil

  • 1 small tomato, diced

  • 1 small green squash, diced

  • 1 small can mushrooms

  • 1/2 red pepper

  • 1/2 yellow pepper

  • Salt to taste

  • Pepper to taste

  • 1 T duck sauce

  • 1 flat tsp. ketchup

  • 1 package Dagim frozen tilapia, thawed

Directions

Prepare the Tilapia with Letcho

1.

Pre-heat oven to 350° F.

2.

Sauté the onion in olive oil until golden. Add the vegetables and season with salt and pepper

3.

Cover and simmer on a medium flame until soft, about 25 minutes, mixing from time to time.

4.

Add the ketchup and duck sauce and mix. Allow to cook another 2-3 minutes.

5.

Place the defrosted tilapia slices into a 9×13 pan.

6.

Spoon the vegetables on top of each slice of fish.

7.

Bake uncovered for 9-11 minutes.

Recipe tags

bell peppers fish Gitty Surkis healthy healthy ingredients letcho mushrooms my kosher mykosher mykosher.com no mayo no mayonnaise quick-and-easy red peppers squash tilapia tomatoes
Baked Tilapia with Letcho

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