Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Roasted Vegetable & Tilapia Sheet Pan Dinner

Noreen's Kitchen Instagram Portal
Noreen's Kitchen YouTube portal
Noreen's Kitchen Twitter Portal

Meet Noreen!


Ingredients


2 pounds Tilapia or other white fish fillets
1 pound white Dutch baby potatoes
1 pound red grape tomatoes
1 pound orange or yellow grape tomatoes
1 pound fresh asparagus spears
1/4 cup plus 2 tablespoons olive oil
Juice of 2 lemons
1 1/2 teaspoons seafood or fish seasoning

1 1/2 teaspoons lemon and herb seasoning


Step by Step Instructions

Wash all the vegetables with cool water and drain.


Cut the potatoes in half and cut the asparagus into one inch lengths removing the woody ends.

Place the tomatoes, potatoes and asparagus into a large bowl and mix together.

Pour over 1/4 cup of olive oil and the juice of one lemon ad 1 teaspoon each of the seafood or fish seasoning and the lemon and herb seasoning.  Using your hands, blend this together to coat and combine evenly.

Pour vegetables onto a sheet pan that has been lined with aluminum foil.

Bake for 20 to 25 minutes or until the potatoes are browned and fork tender and the tomatoes are nicely roasted.

Prepare the fish filets, by placing them into a bowl and pouring over the remaining olive oil and the juice of one lemon.  Add the remaining seasonings and gently toss to coat evenly.

Remove the vegetables from the oven when they are ready and place the fish filets on top in an even manner.

Return to oven and bake for 10 minutes or until the fish is flaky and opaque.  Depending on the type of fish you have chosen this will take more or less time than I have indicated here.

 Remove from oven and allow to rest for 5 minutes before serving.
 
                                                     Enjoy!

[3:28]