Tilapia and Vegetable Casserole Recipe

• servings: 6 servings
• active time: 1 hour 30 minutes
• total time: 2 hours

Ingredients

2 lbs about 6-10 count Tilapia fillets, thawed

Olive Oil to saute

1 Tbsp ketchup (several readers had great results with sriracha instead of ketchup)

1 Tbsp mayonnaise

2 eggs

1 cup buttermilk

2 Tbsp soy sauce

1/2 tsp Salt and 1/8 tsp Pepper

2 medium bell peppers (red, orange or yellow)

2 medium/large carrots (julienned or grated)

1 medium onion

Directions

Whisk together marinade ingredients. Combine with tilapia in a large ziploc bag or bowl and marinate in the fridge 1 1/2 hours.

Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 min or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set aside.

Once fish is done marinating, drain and discard marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side) - it's ok if it's not fully cooked through at this point.

Layer the casserole dish with 1/2 of the vegetables on the bottom, then Place fish over the vegetables. Stir together 1 Tbsp ketchup and 1 Tbsp mayo and brush this mixture evenly over the top of the fish. Cover fish with remaining veggies. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.