This light and satisfying meal features tender tilapia drizzled with lemon juice, served with a hearty side of roasted mini potatoes, asparagus, red peppers, and onions. A perfect balance of protein, healthy fats, and fibre-filled carbs for lunch or dinner.
Ingredients:
- 2 tilapia fillets (3.5 oz each)
- 1 1/2 cups mini potatoes, halved
- 1/2 cup red pepper, sliced
- 1/4 cup onion, sliced
- 1/2 cup asparagus, trimmed
- 2 tbsp olive oil (divided)
- 2 tbsp lemon juice (for tilapia)
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Salt and pepper, to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the mini potatoes with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
- While the potatoes are roasting, season the tilapia fillets with salt, pepper, and lemon juice. Set aside.
- In a bowl, toss the red pepper, onion, and asparagus with the remaining 1 tbsp olive oil. Add salt and pepper to taste.
- After 20 minutes, add the vegetables to the baking sheet with the potatoes. Continue roasting for 15-20 minutes until the vegetables are tender and the potatoes are golden.
- While the vegetables finish roasting, cook the tilapia in a non-stick skillet over medium heat for 3-4 minutes per side, until the fish flakes easily with a fork.
- Plate the tilapia with the roasted vegetables and mini potatoes.
Estimated Nutrition per Serving (recipe makes 2 servings): 368 Calories; 28g Protein; 17g Fat; 32g Carbs; 6g Sugar
