NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the tilapia fillets dry with paper towels and place them on one side of the prepared baking sheet.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Arrange the asparagus spears and cherry tomatoes on the other side of the baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over both the tilapia fillets and the vegetables, using a brush or spoon to ensure the fish is evenly coated.

• 6

  Bake for 12 to 15 minutes, or until the tilapia is opaque and flakes easily with a fork and the vegetables are tender-crisp.

• 7

  Remove from the oven and serve the fish and roasted vegetables immediately over a bed of warm cooked quinoa.