Sheet-Pan Tilapia and Vegetable Medley is a quick and healthy meal that brings together tender, flaky fish with a colorful array of roasted vegetables, all cooked on one pan for easy prep and cleanup. The tilapia fillets are lightly seasoned and roasted alongside a vibrant mix of vegetables like bell peppers, zucchini, and cherry tomatoes, allowing the flavors to meld as they bake to perfection. This balanced dish is perfect for busy weeknights when you want something nutritious and satisfying without spending too much time in the kitchen.
Ingredients:
- 4 tilapia fillets
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh lemon wedges (for serving)
- Fresh parsley or basil (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Prepare the Vegetables:
- In a large bowl, toss the sliced zucchini, bell peppers, cherry tomatoes, and red onion with 1 tablespoon of olive oil, garlic powder, oregano, smoked paprika, salt, and black pepper. Spread the vegetables evenly on the prepared sheet pan.
- Season the Tilapia:
- Place the tilapia fillets on the sheet pan, nestling them between the vegetables. Drizzle the remaining olive oil over the fillets and season with salt and black pepper.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the tilapia is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Serve:
- Remove the sheet pan from the oven and garnish with fresh lemon wedges and herbs. Serve the tilapia and vegetables hot.
Sheet-Pan Tilapia and Vegetable Medley is a light, flavorful, and fuss-free meal that’s perfect for when you want something wholesome and delicious with minimal effort.
