, , , , , ,

“Just like becoming an expert in wine–you learn by drinking it. You learn about great food by finding the best there is, whether simple or luxurious.”



  • 1 pound medium red potatoes, sliced
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • 1 small lemon, thinly sliced, seeds discarded
  • 1/3 cup chopped fresh parsley
  • 1/4 cup whole wheat bread crumbs
  • 2 tablespoons prepared horseradish
  • 2 carrots, grated
  • 4 tilapia fillets



  1. Preheat the oven to 400°F.
  2. In a large bowl, toss potatoes and lemon with 3 teaspoons oil, 1/2 teaspoon salt.
  3. Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 40 minutes.IMG_8954
  4. Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon salt and remaining 2 teaspoons oil.IMG_8961
  5. Season tilapia fillets all over with remaining 1/4 teaspoon salt and top with carrot mixture.
  6. Remove potatoes and lemons from the baking sheet and keep warm.
  7. Coat class backing dish with non-stick spray, arrange tilapia fillets in the dish. Bake until cooked through, about 15 minutes.
  8. Serve with potatoes and lemons.


Recipe Reference wholefoods.com