NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1.5 cup Brussels sprouts

4 oz Yukon Gold potato

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and slice them in half; dice the Yukon Gold potato into small 1/2-inch cubes.

• 3

  Place the sprouts and potatoes on the baking sheet, drizzle with 0.5 tbsp of olive oil, and season with half of the salt and pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the sprouts are caramelized and the potatoes are fork-tender.

• 5

  While the vegetables roast, pat the tilapia fillets dry with paper towels and season both sides with garlic powder, oregano, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 7

  Add the tilapia to the skillet and sear for 3-4 minutes per side until the fish is golden-brown and flakes easily with a fork.

• 8

  Serve the tilapia immediately alongside the roasted vegetables with a fresh squeeze of lemon juice over the fish.