Tilapia with Parsley Potatoes and Carrots

It’s efficient to cook two vegetables in one
pot, and it saves on cleanup, too.
4 tilapia or catfish fillets 4
(about 1˙ lb/750 g)
1 tbsp extra-virgin olive oil 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Half onion, minced Half
1 tbsp minced fresh dill 15 mL
(or 1 tsp/5 mL dried
dillweed)
Lemon wedges
PARSLEY POTATOES AND CARROTS:
8 small new potatoes 8
(about 1 lb/500 g)
2 carrots, thickly sliced 2
1 tbsp minced fresh 15 mL
parsley
1 tbsp butter 15 mL
oe tsp each salt and pepper 1 mL
¡PARSLEY POTATOES AND CARROTS:
Scrub potatoes. In saucepan of boiling
salted water, cover and cook potatoes for
10 minutes. Add carrots; cook until potatoes
are fork-tender, about 10 minutes. Drain
and return to pot over low heat, shaking
pan until moisture evaporates, about
30 seconds. Add parsley, butter, salt and
pepper; toss to coat.
¡Meanwhile, arrange fish on foil-lined
rimmed baking sheet or greased broiler pan;
brush with oil. Sprinkle with salt and pepper
then onion and dill. Broil until fish flakes
easily when tested, about 8 minutes. Serve
with potatoes and carrots and lemon wedge
to squeeze over top.
Makes 4 servings. PER SERVING: about 322 cal,
32 g pro, 11 g total fat (3 g sat. fat), 24 g carb, 3 g fibre,
87 mg chol, 942 mg sodium. % RDI: 3% calcium,
10% iron, 112% vit A, 23% vit C, 12% folate.