New recipe time! I have been experimenting with sheet pan recipes lately as an easy and quick way to get an assortment of vegetables and proteins into our dinners. My son seems to enjoy the zucchini, sweet potatoes, bell peppers, carrots, and cherry tomatoes. He isn’t so nuts about the asparagus, onions (don’t blame him), and chicken sausage but that’s ok.
So far I’ve used shrimp, chicken, and chicken sausage but I was ready to try something new. We had some tilapia in the freezer and I found this recipe for a sheet pan and tilapia/vegetables and tried it, or a slightly modified version of it, using what I had on hand. It was a hit! Now, keep in mind, I think my husband is just appreciative that I just cooked at all, but still, this is a good recipe, I promise. The exact ingredients I used:
- 3 pieces of frozen tilapia, thawed since morning
- 2 sweet potatoes, peeled and chopped pretty small so they’d cook quickly, about 1 inch squares
- Asparagus, cut into about 2 inch pieces
- 1 zucchini, peeled and sliced
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- Juice of 1 small lemon
- 1 teaspoon oregano
- 2 teaspoons parsley
- Salt and pepper, to taste
Lay the tilapia and vegetables in a single layer on sheet pan. If you find you have lots of ingredients, just evenly distribute between two pans. Mix the oil, lemon, garlic, oregano and parsley and drizzle that over the fish and vegetables. The original recipe said to bake for 12-15 minutes, but I left mine in a little longer than that because I’m always worried the fish isn’t cooked enough. You can eat with rice, on top of some greens, or just on it’s own. Enjoy!