All-in-one Fresh ’n Simple Baked Fish
When all you have to do is prep for 10 minutes and slide dinner into the oven, this recipe is a no-brainer! The light, simple dressing drizzled over the fish and sweet potatoes brings you a dish that is bursting with fresh, lemony flavor and healthy goodness.
- 2 Tbsp lemon juice
- 2 Tbsp oil
- 1⁄4 cup chopped fresh parsley
- 2 large sweet potatoes, peeled and cut into thin spears
- salt, to taste
- 4 tilapia fillets, washed and patted dry
- 1 red onion, thinly sliced
- 1 small zucchini, thinly sliced
Preheat oven to 450°F (230°C).
In a small mixing bowl, stir together the lemon juice, oil, and parsley. Place sweet potato spears on a parchment-paper-lined baking sheet and sprinkle with salt. Drizzle a third of the lemon juice mixture over the sweet potatoes and place in the oven for about 25 minutes.
Remove baking sheet from oven and push the sweet potato spears to one side. Place fish and vegetables on the baking sheet and drizzle with remaining lemon juice mixture; sprinkle with salt and return to oven. Bake an additional 15 minutes and remove from oven. You can also broil for the last 5 minutes, to achieve crispier edges if desired. Serve hot.
Note: This recipe works great with salmon too.
(Originally featured in Family Table, Issue 706)
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