Mediterranean Tilapia with Roasted Veggies

 

Mediterranean Tilapia with Roasted Veggies (sheet pan meal)


4 tilapia filets (defrosted)

1 cup cherry tomatoes, halved

1 bell pepper, cut into 1 inch slices

1 cup broccoli, stems trimmed and cut into small pieces

½ red onion, sliced thinly

10 small red potatoes, quartered

2 tbsp extra virgin olive oil

1 tsp salt

½ tsp pepper

Topping: Crumbled feta cheese


Greek Dressing:

½ cup extra virgin olive oil

1 tsp dried oregano

½ tsp each salt and pepper

2 tbsp fresh lemon juice

½ tbsp red wine vinegar

2 garlic cloves, finely minced


Preheat the oven to 400 degrees


Line a baking sheet with foil.  Add chopped tomatoes, sliced peppers, broccoli, sliced red onion and quartered red potatoes to the pan. Drizzle extra virgin olive oil, salt and pepper over the veggies. Toss together making sure everything is coated and in a single layer on the pan.  Roast for 18-20 or until potatoes are tender.


While the veggies are roasting, mix all the ingredients for the Greek dressing in a small bowl or mason jar.  Mix or shake well to combine.


Remove the baking sheet from the oven and add the tilapia filets on top of the veggies. Drizzle the tops of the tilapia filets with dressing, reserving 2 tbsp for extra dressing  if needed.


Put the baking sheet back in the oven for 8-10 minutes or until the fish flakes and is fork tender.  


Serve each piece of tilapia along with roasted veggies and a sprinkling of feta cheese on top. 



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