Baked Fish Fillet

  • Servings: 2
  • Ready In: 50m
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Baked Fish Fillet

If you are unable to use the tilapia fish without compromising the outcome of your recipe, substitute it with any other fish white, thin. Depending on your needs, good choices include black bass, fish cat, flounder, fish mirror atlantic, snapper and rainbow trout.


  • 500 g Tilapia fish fillet (Sea bass replacement)
  • 4 large potatoes, peeled into 0.5 cm thick slices
  • 2 chopped tomatoes
  • 1/2 bell pepper (if large)
  • 1 medium onion, diced
  • 1 tablespoon of capers
  • Parsley to taste
  • coriander to taste (optional)
  • 1/2 tablespoon of salt
  • 1 clove of garlic (small) well squeezed
  • olive oil to taste


Step 1

Season the fish fillet with salt and garlic and set aside.

Step 2

Mix tomatoes, onions, peppers and capers and season with a little salt and add the scent of greenery and coriander. Reserve

Step 3

Grease a baking dish with olive oil and line with raw potatoes.

Step 4

Cover the potatoes with the fish and spread over the tomato mixture.

Step 5

Drizzle with plenty of oil and bake for about 30-40 minutes.

Step 6

When the liquid that accumulates in the bottom of the pan when it cooks and turns golden brown is ready.

Step 7

To serve

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