Sheet-Pan Tilapia and Vegetable Medley

  Dinner

Unlike some one-pan dinners that require some precooking in a skillet or pot, this one, with fish and spring veggies, uses just the sheet pan, period.

Sheet-Pan Tilapia and Vegetable Medley

Average Rating: 5

TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 2 servings.

Ingredients

  • 2 medium Yukon Gold potatoes, cut into wedges
  • 3 large fresh Brussels sprouts, thinly sliced
  • 3 large radishes, thinly sliced
  • 1 cup fresh sugar snap peas, cut into 1/2-inch pieces
  • 1 small carrot, thinly sliced
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 tilapia fillets (6 ounces each)
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1 tablespoon butter, softened
  • Optional: Lemon wedges and tartar sauce

Instructions

  • 1. Preheat oven to 450°. Line a 15x10x1-in. baking pan with foil; grease foil.
  • 2. In a large bowl, combine the first 5 ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.
  • 3. Remove from oven; preheat broiler. Arrange vegetables on one side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.

Nutrition Facts

1 serving: 555 calories, 20g fat (12g saturated fat), 129mg cholesterol, 892mg sodium, 56g carbohydrate (8g sugars, 8g fiber), 41g protein.

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