Sheet Pan Tilapia and Vegetable Medley Recipe

5 1 1
Sheet Pan Tilapia and Vegetable Medley Recipe
Sheet Pan Tilapia and Vegetable Medley Recipe photo by Taste of Home
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Sheet Pan Tilapia and Vegetable Medley Recipe

Read Reviews
5 1 1
Publisher Photo
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. —Judy Batson, Tampa, Florida
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + broiling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + broiling

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
  • Lemon wedges and tartar sauce, optional

Directions

Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.
In a large bowl, combine the first five 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.
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. Yield: 2 servings.

Test Kitchen tips
  • Feel free to try any mild herb, such as dill, chervil or parsley, instead of tarragon.
  • A quick roast softens radishes nicely and helps mellow out the sharp flavor some older radishes may have.
  • Originally published as Sheet Pan Tilapia and Vegetable Medley in Taste of Home February/March 2018

    Nutritional 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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    • 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
    • Lemon wedges and tartar sauce, optional
    1. Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.
    2. In a large bowl, combine the first five 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. Yield: 2 servings.

    Test Kitchen tips
  • Feel free to try any mild herb, such as dill, chervil or parsley, instead of tarragon.
  • A quick roast softens radishes nicely and helps mellow out the sharp flavor some older radishes may have.
  • Originally published as Sheet Pan Tilapia and Vegetable Medley in Taste of Home February/March 2018

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    Reviews forSheet Pan Tilapia and Vegetable Medley

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    MY REVIEW
    ahmom User ID: 3426126 283116
    Reviewed Feb. 2, 2018

    "This was excellent!"

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