YOUR SOLIN GENERATED RECIPE
Pan-Seared Tilapia with Roasted Vegetables
Flaky tilapia fillets pan-seared until golden and served alongside a medley of vibrant, herb-roasted summer vegetables.
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
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
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, dried oregano, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and caramelized at the edges.
While the vegetables roast, pat the tilapia fillets dry with a paper towel to ensure a good sear.
Season both sides of the tilapia with garlic powder and the remaining sea salt and black pepper.
Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the tilapia in the skillet and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the pan-seared tilapia alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the fish.