Recipes
Lemon-Paprika Tilapia with Roasted Potatoes & Carrots
Uses: tilapia, potato, carrots, lemon
Ingredients:
- 1 tilapia fillet, 5 to 6 ounces
- 1 small potato, cut into 3/4-inch pieces
- 3/4 cup sliced carrots
- 2 teaspoons oil, divided
- 1 lemon wedge
Instructions:
- Heat the oven to 425°F. Toss potato and carrots with 1 teaspoon oil, paprika, garlic powder, black pepper, and a small amount of salt. Roast for 15 minutes.
- Pat the tilapia dry. Rub with the remaining oil and season with paprika, oregano, black pepper, and a small amount of salt.
- Move the vegetables to the sides of the pan and place the fish in the center. Roast until the fish reaches 145°F and flakes easily, usually about 10 to 12 minutes depending on thickness.
- Squeeze lemon over the fish and vegetables just before serving.
Good for: A classic, simple fall sheet-pan dinner with bright lemon and warm spices.
Optional: Add zucchini to the pan during the final 10 minutes.