Sheet Pan Tilapia and Potatoes: A Delicious Dinner Option
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- 4 tilapia fillets
- 4 cups of baby potatoes, halved
- 1 red onion, sliced
- 2 cups of green beans
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 lemon, sliced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the halved baby potatoes, sliced red onion, green beans, and minced garlic.
- Drizzle olive oil over the vegetables, add the dried oregano, and season with salt and pepper. Toss to coat everything evenly.
- Spread the vegetable mixture out on the prepared baking sheet.
- Season the tilapia fillets with salt and pepper and place them on top of the vegetables.
- Lay lemon slices on each tilapia fillet.
- Bake for 20-25 minutes or until the tilapia is cooked through, and the vegetables are tender.
- Garnish with fresh parsley before serving.
Nutrition Facts (per serving):
- Calories: 320
- Protein: 32g
- Carbohydrates: 26g
- Fat: 11g
- Fiber: 6g
- Sugar: 5g
- Feel free to customize this dish by adding your favorite seasonings or swapping out vegetables to suit your taste.
- Make sure to check the tilapia for doneness; it should easily flake with a fork.
- This recipe is gluten-free and dairy-free. However, if you have specific allergies, always double-check ingredient labels to ensure they are safe for consumption.