Name: Lemon herb baked tilapia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz tilapia fillets, patted dry; 6 oz red potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 1/4 tsp dried parsley; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 43g; 36% of calories
Carbs: 37g; 30% of calories
Fat: 18g; 34% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, a pinch of the salt, and a pinch of the pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, whisk together three quarters of the lemon juice, one third of the olive oil, the dried parsley, the garlic powder, a pinch of salt, and a pinch of pepper in a small bowl. Brush the mixture over both sides of the tilapia fillets, which should be about 1/2 inch thick.
Move the potatoes to one side of the pan. Place the tilapia and asparagus on the other side. Toss the asparagus with the remaining olive oil and the rest of the salt and pepper. Roast for 10 to 12 minutes, checking at 8 minutes. Done when the fish flakes easily with a fork and is opaque in the center, 145°F.
Drizzle the remaining lemon juice over the fish and vegetables once they come out of the oven.

Nutrition

Ingredients

Instructions

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