Baked Tilapia With Tomatoes and Potatoes

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I made this last night and my husband and I thoroughly enjoyed this dish. The only thing I did differently was to roast the potatoes for 40 minutes and then used the suggested times for the tomatoes and fish. The meal is light and tasted wonderful. I make tilapia often and this was a pleasant surprise. Will definitely make this again.

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Perfect Lenten dish. Very yum. I quartered up these really interesting brown tomatoes called Kumatos instead of cherry and substituted sweet potatoes for the white, sliced on a mandolin. The rosemary infused olive oil was easy to make and well worth it. Try this recipe.

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This is a great recipe! My kids loved the fish, and I cooked the potatoes a little bit longer, to get them a little more crispy.

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I loved this recipe. I agree with the other reviewer that you have to cook the potatoes less time than suggested and more time on the fish but that always depends on thickness of the filet. I used a white peach balsamic for the fish and I had a rosemary infused olive oil that I used on the potatoes. I loved the balance of flavors from the sweetness of the tomatoes, the salty of the olives & capers, and the creaminess of the potatoes & fish. Super good that I will definitely make again and again.

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The recipe was ok, not really bad but also not really good. I felt that the cook times were a little off--seemed like the potatoes needed less time and the tomatoes and fish needed a little more time, which threw me off in terms trying to time things to come out evenly. Tomatoes seemed to have a strong taste, maybe not add as much balsamic vinegar (unless you are a fan. I like the sides with the tilapia but if I make this again I'd find a different way to prepare them.