YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Tilapia with Charred Garden Vegetables
Flaky tilapia fillets oven-baked with a savory herb crust and served alongside a vibrant medley of tender, charred zucchini and bell peppers.
INGREDIENTS
8 oz Tilapia fillets
1.5 tbsp Extra virgin olive oil
1 cup Zucchini
1 cup Red bell pepper
0.5 cup Red onion
1 tsp Garlic powder
1 tsp Smoked paprika
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Slice the zucchini into half-moons, the red bell pepper into thin strips, and the red onion into wedges.
Place the vegetables on one side of the prepared sheet pan and toss with 1 tablespoon of olive oil, half of the garlic powder, and a pinch of salt and pepper.
Pat the tilapia fillets completely dry with a paper towel and place them on the other side of the sheet pan.
Brush the fillets with the remaining 0.5 tablespoon of olive oil, then sprinkle evenly with the smoked paprika, dried oregano, remaining garlic powder, salt, and pepper.
Roast in the center of the oven for 12 to 15 minutes until the fish is opaque and flakes easily with a fork and the vegetables are tender with slightly charred edges.
Serve the tilapia immediately alongside the roasted vegetables for a clean and satisfying meal.