Sheet Pan Tilapia Dinner
All-in-one fish dinner? Check. This fresh & spring-y Sheet Pan Tilapia Dinner features seasoned tilapia and veggies across just two baking pans, giving you a variety of easy built-in sides in a simple seafood meal.
Servings 4
Ingredients
for the potatoes & carrots
- 24 oz little potatoes quartered or in sixths (depending on size)
- 2 medium carrots peeled and roughly chopped
- 2 tablespoon butter
- 1.5 teaspoon minced garlic about 3 cloves
- 1 teaspoon coarse ground mustard
- 1 teaspoon parsley
- 1 teaspoon tarragon
- ¼ teaspoon crushed red pepper optional
- Sea salt to taste
- Black pepper to taste
for the fish & asparagus
- 1 lb tilapia fillets about two good-sized fillets
- 16 oz asparagus trimmed
- 3 tablespoon butter
- 2 teaspoon coarse ground mustard
- 1.5 teaspoon minced garlic about 3 cloves
- 1 teaspoon tarragon
- ¼ teaspoon crushed red pepper optional
- Sea salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425 degrees, and line two rimmed baking sheets with foil.
- Chop the potatoes and carrots, and place them in a large bowl.
- Melt 2 tablespoon butter in a small bowl. Stir in the mustard, garlic, and spices, then drizzle the butter mixture over the vegetables and toss to coat.
- Arrange the potatoes & carrots in a single layer on one of the prepared baking sheets, and roast at 425 degrees for 25 minutes.
- Meanwhile, wash & trim the asparagus, pat it dry, and place it in the same large bowl you used for the other vegetables.
- Melt 3 tablespoon butter in the same small bowl you used before. Stir in the mustard, garlic, and spices.
- Pour half of the mustard & butter mixture onto the asparagus, and toss to coat. Arrange the asparagus in a single layer on the second baking sheet, leaving room for the tilapia.
- Place the tilapia into the large bowl. Pour in the other half of the butter mixture, then stir to coat. Place the tilapia onto the baking sheet with the asparagus, then top it with any of the butter mixture left in the bowl.
- After 25 minutes, remove the first sheet pan from the oven and stir the potatoes and carrots, spreading them back out in a single layer.
- Return both sheet pans to the oven. Roast all of the fish and veggies for another 12 minutes at 425 degrees, or until fish flakes easily with a fork and the asparagus is crisp-tender.
- Split each tilapia fillet in half, and serve the oven baked tilapia with roasted asparagus, potatoes, and carrots on the side.
Notes
You can easily substitute another firm white fish if you’re not a tilapia fan. Using thicker fillets (for instance, cod) will affect the cooking time, though. If you don’t have tarragon on hand, you can substitute something like basil or oregano, depending on your own preferences.