5-Ingredient Sheet-Pan Garlic Butter Tilapia
Prep: 15 minutes
Roast: 35 minutes • Serves: 4
1-1/2 pounds red-skinned potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1/4 cup garlic with Parmesan and basil butter, softened
1 pound fresh green beans, trimmed
4 tilapia fillets (about 11/4 pounds)
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1.Preheat oven to 400°; line rimmed baking pan with nonstick aluminum foil and spray with cooking spray. In large bowl, toss potatoes, carrots and 1 tablespoon butter; spread on prepared pan and roast 15 minutes.
2.In medium bowl, toss beans and 1 tablespoon butter. Push potato mixture to 1 side of pan; spread bean mixture on opposite side of pan and roast 10 minutes.
3.Push vegetables to 1 side of pan; place tilapia on opposite side. Top tilapia with remaining 2 tablespoons butter; roast 10 minutes or until internal temperature of tilapia reaches 145°, and vegetables are golden brown and tender. Makes about 8 cups vegetables.
4.Serve tilapia and vegetables sprinkled with salt and pepper.
Approximate nutritional values per serving (1 fillet, 2 cups vegetables):
403 Calories, 12g Fat (7g Saturated), 95mg Cholesterol, 499mg Sodium,
42g Carbohydrates, 7g Fiber, 8g Sugars, 0g Added Sugars, 34g Protein
Dietitian’s Dish Tip(s):
Tilapia is a lean source of protein rich in essential nutrients like vitamin B12, which supports nerve function and energy production, and selenium, an antioxidant that helps protect cells from damage.
