I'm not a huge fan of the classic sweet potato casserole, so I concocted this dish. The reds, oranges, and yellows are perfect for fall entertaining! Then I decided that the flavors would complement tilapia, orange roughy, or any white fish really well. It was a hit as both a vegetable side and as a full meal.
- 2 tablespoons olive oil
- 3 large sweet potatoes
- 1 red pepper
- 1 yellow pepper
- 1 medium red onion
- 1 medium tomato
- 2 teaspoons Old Bay Seasoning (more if you want it spicier!)
- 1⁄2 teaspoon black pepper (again, you can add more)
- 1 tablespoon parsley
- 18 ounces tilapia fillets (about 3 filets) or 18 ounces other white fish (about 3 filets)
- Preheat oven to 350°F.
- Wash and scrub the sweet potatoes (or remove the skin, but I like to keep it). Cut them into cubes about 3/4 inch in size. Place in a 13x9 inch pan.
- Chop the onion and peppers into 1 inch by 1/4 inch slices. (I think that the dish look better when they are this size. It's really not important how large they are.) Add to the pan.
- Dice tomato. Add to pan with other veggies.
- Add olive oil, old bay seasoning, pepper, and parsley to taste. Stir well to coat veggies.
- Bake in oven for 25 minutes.
- Add tilapia filets to bottom of pan by scooping veggies aside and covering the fish with some of the veggies. Bake additional 20 minutes until fish flakes.
Excellent and easy -- my favorite combination! And this dish looked great, too. I used 3 tablespoons of Old Bay Seasoning and at least a teaspoon of black pepper. I had 4 sweet potatoes on hand and so I used them all. I did cook the vegetables a little longer than suggested and they were great with the tilapia. We loved this one -- thanks!
This was really good. I used orange roughy instead of tilapia. Other than that I followed the recipe as written using Old Bay Seasoning instead of commercial Old Bay Seasoning. Thankyou for posting. I'll be making this again.
Very good! I was looking for a tilapia recipe and a sweet potato recipe, and found yours instead -- a perfect solution. Flavors blended beautifully, and there was just enough flavor to be interesting, but not to be overpowering. We thought that the vegetables weren't cooked enough, though; we prefer 'em a little less crunchy. Next time I make it I'll cook 'em at 400 for at least 40 minutes, then drop the heat when I add the tilapia. But the tilapia turned out BEAUTIFULLY -- cooked to perfection! And it was a beautiful dish to look at -- the colors were spectacular. Sorry I didn't take a photo!