Sheet-Pan Tilapia and Vegetable Medley
Unlike some one-pan dinners that require precooking in a skillet or pot, this one 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
Reviews
This was very good. I substituted sole for tilapia because it was in the freezer. I cooked the vegetables 25 minutes and broiled for 10 minutes as it wasn’t ready in 5 minutes. Would make again.
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!
Simple and delicious!
This was excellent!