Recipe (Stacked Vegetables Tilapia)

I adore this recipe, and it works well with all kinds of fish. You have to be careful not to let the bottom layer of vegetables burn, and if you don't want to bother with fresh herbs, you can use dried, but decrease the amounts to about 2 teaspoons of each.

Stacked Vegetable Tilapia

Ingredients

4 Tilapia Fillets
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/4 cup chopped dill weed
1 large onion, chopped
3 large potatoes, sliced
3 large bell peppers, sliced in strips
4 tsp olive oil
1/2 cup white wine (or 1/2 cup vegetable broth with 1 tablespoon balsamic vinegar added)
Salt and pepper

Method

Use a 12" fry pan with a cover. Add olive oil to pan and heat. Add onions; cook on low heat, covered, about 5 minutes. Add peppers, layering them on top of the onions. Cook 10 minutes. Layer the potatoes on top of the peppers; add half of the wine on top of the potatoes and some of the chopped herbs. Cook another 10 minutes. Then add the fish fillets on top. Pour on the remainder of the wine and chopped herbs, salt and pepper; cook for 20-30 minutes on low heat, until fish is done.

This recipe comes from Better Recipes, and has been adapted slightly to be a little more Weight Watcher's friendly. 4 points per serving, or, again, completely core!