Imagine transforming your ordinary weeknight dinner into a culinary masterpiece that looks and tastes like it came straight from a gourmet restaurant. This Pan Browned Tilapia and Slow Roasted Potatoes with Oregano and Garlic is not just a meal—it's a flavor explosion that will have your family and friends begging for seconds. With perfectly crispy potatoes and golden-brown tilapia, this dish proves that restaurant-quality cuisine is within your reach, even for home cooks with limited experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 tilapia fillets
- 2 pounds potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Cut the potatoes into evenly sized wedges or cubes, about 1 to
- 5 inches in size, to ensure even cooking.
- In a large mixing bowl, combine the cut potatoes with 1 tablespoon of olive oil, 1 clove of minced garlic, 1 teaspoon of dried oregano, salt, and pepper to taste. Toss the potatoes until they are evenly coated with the oil and seasonings.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased. Make sure they are not overcrowded to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy, turning them halfway through the cooking time for even browning.
- While the potatoes are roasting, prepare the tilapia fillets. Rinse the fillets under cold water and pat them dry with paper towels.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the remaining minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Season both sides of the tilapia fillets with salt, pepper, and the remaining teaspoon of dried oregano.
- Carefully place the tilapia fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Adjust the cooking time based on the thickness of the fillets.
- Once the tilapia is cooked through, remove it from the skillet and let it rest for a minute.
- Check the potatoes; they should be crispy and tender. If they need more time, leave them in the oven while you finish the tilapia.
- To serve, place a generous portion of the roasted potatoes on each plate alongside the pan-browned tilapia. Optionally, garnish with fresh herbs or a squeeze of lemon juice for added flavor.
- Enjoy your delicious Pan Browned Tilapia and Slow Roasted Potatoes with Oregano and Garlic!
Tips
- Pat your tilapia fillets completely dry before cooking to ensure a beautiful golden-brown crust.
- Use a heavy-bottomed skillet for even heat distribution when pan-browning the fish.
- Don't overcrowd the baking sheet with potatoes - give them space to crisp up properly.
- Flip potatoes and fish halfway through cooking to achieve uniform browning.
- Use fresh herbs like parsley or chives as a garnish to add a burst of color and fresh flavor.
- Let the tilapia rest for a minute after cooking to help retain its moisture.
- Choose fresh, high-quality tilapia for the best taste and texture.
- Adjust seasoning to your taste, but don't be afraid to be generous with oregano and garlic.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 24g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 55mg
