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You have to try this fish casserole! I knew it was a winner with the first bite. The recipe was given to us by my Mama-in-law and her friend shared it with her. When a recipe gets shared over and over, you know it’s good. Seriously, this is MOUTH-WATERING! It also tastes healthy and light. The tilapia is juicy and flaky without a hint of fishiness.
The sweet veggies complement it beautifully. If you aren’t a fan of tilapia, you can easily substitute your favorite fish and get the same delicious results. I want more! We ate it up real quick! This dish is perfect for company. It is easy to make, smells and tastes delicious and your guests and family will love it.
Tilapia 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 mayo
Marinade Ingredients:
2 large eggs
1 cup buttermilk
2 Tbsp soy sauce
1/2 tsp Salt and 1/8 tsp Pepper
Vegetable Ingredients:
2 medium bell peppers (red, orange, or yellow)
2 medium/large carrots, julienned or grated
1 medium onion
How to Make Tilapia and Vegetable Casserole:
1. Whisk together marinade ingredients. Combine with tilapia in a large ziploc bag or bowl and marinate in the fridge at least 1 1/2 hours.
2. 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 minutes or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set veggies aside.
3. 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 cooked through completely at this point. Also, it probably would have been easier to turn the fish on a non-stick skillet :-O.
4. Layer the casserole dish with 1/2 of the vegetables on the bottom. 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.
Tilapia and Vegetable Casserole Recipe
Ingredients
Tilapia 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
Marinade Ingredients:
- 2 eggs
- 1 cup buttermilk
- 2 Tbsp soy sauce
- 1/2 tsp Salt and 1/8 tsp Pepper
Vegetable Ingredients:
- 2 medium bell peppers, (red, orange or yellow)
- 2 medium/large carrots, julienned or grated
- 1 medium onion
Instructions
- 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.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* It’s so handy to have multiple sizes of liquid measuring cups.
* This is my favorite baking casserole dish. I love that it has a lid!
* We search high & low for a perfect julienne slicer. This Swissmar is it!
* If using a slicer or mandolin, you have to try these safety gloves!
Quick Question: If I want to prepare this a day in advance for a party the next day (it will go in an oven right before the party) would I change anything? Do I still bake it like the last step tells me to and then reheat the next day?
Hi Mila! For food safety reasons, it is not recommend to partially cook meat and then refrigerate it so I do not recommend assembling ahead.
I followed the recipe and it’s just OK. There really wasn’t anything special about the final product. I felt like it was missing something. I added tomato sauce (in addition to the ketchup in the recipe) and some spice and it made it better. But overall I was disappointed.