Recipes > Seafood > Fish > Tilapia > Smothered Tilapia

Smothered Tilapia

Smothered Tilapia Recipe

Description

This recipe is a good recipe for those who want to eat fish but don't like fishy taste. Has a great mixture of flavors and textures that even my non fish eating husband enjoys.

Ingredients

  • 1 pound tilapia fillets
  • 2 large lemons
  • 1 pinch steak seasoning, or to taste
  • 4 slices Swiss cheese
  • 2 large tomatoes, sliced
  • 1 pinch dried oregano, or to taste

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.
  3. Lay slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.
  4. Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Add comment

Nutritional Information

Smothered Tilapia

Servings Per Recipe: 4
Calories: 249.6
% Daily Value *
protein: 65 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 15 %
sugars:
fat: 15 %
saturated fat: 27 %
cholesterol: 23 %
vitamin a iu: 23 %
niacin equivalents: 54 %
vitamin b6: 36 %
vitamin c: 94 %
folate: 6 %
calcium: 31 %
iron: 6 %
magnesium: 22 %
potassium: 22 %
sodium: 7 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved