Roasted Tilapia and Vegetables

Four kinds of vegetables are baked alongside tilapia for a mouth-watering meal in one!

Roasted Tilapia and Vegetables

BettyCrockerRecipe by BettyCrocker

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15 minutes

40 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 290
  • 12g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 100mg
  • 520mg
  • 11g
    (Dietary Fiber 3g, Sugars 5g)
  • 35g
  • Percent Daily Value*
  • 40%
  • 45%
  • 6%
  • 10%
  • Exchanges
  • 1/2
  • 4
  • 2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Any firm white fish fillets can be used. Baking time will vary depending on the thickness of the fillets.

Ingredients

  • 1/2  lb fresh asparagus spears, cut in half
  • 2  small zucchini, halved lengthwise, cut into 1/2-inch pieces
  • 1  red bell pepper, cut into 1/2-inch strips
  • 1  large onion, cut into 1/2-inch wedges, separated
  • 2  tablespoons olive oil
  • 2  teaspoons Montreal steak seasoning
  • 4  tilapia fillets (about 1 1/2 lb)
  • 1  tablespoon butter or margarine, melted
  • 1/2  teaspoon paprika

Directions

  1. 1Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
  2. 2Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
  3. 3Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.

Categories: Course, Main Dishes, Casseroles & Bakes, Seafood, Ingredient, Vegetables, Squash & Pumpkin

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