Sheet-Pan Tilapia and Vegetable Medley

Name: Sheet-Pan Tilapia and Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 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

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

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

Directions

Preheat oven to 450°. Line a 15x10x1-in. baking pan with foil; grease foil.
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.
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.

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.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

aHackingsHoney

May 11, 2019

Wowza! Good stuff right here friends! Frozen Brussels sprouts worked just great! Didn’t bother to cut up the snap peas. The butter and tarragon made the fillets splendidly scrumptious! Paired it with some fresh watermelon. Yum! A hit with my dinner group. Thanks for the wonderful recipe!
cubbieleader

Dec 28, 2018

Simple and delicious!
ahmom

Feb 2, 2018

This was excellent!