Roasted Veggies and Tilapia #RSC Recipe

Name: Roasted Veggies and Tilapia #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tilapia fillets; 1 lemon; pepper; olive oil; 1 small zucchini, cubed; 1 small yellow squash, cubed; 2 cups grape tomatoes, sliced in half; 1 onion, chopped; 1 bunch asparagus spear, cut into 1 inch pieces; 2 tablespoons italian seasoning; 2 tablespoons butter, melted; Reynolds Wrap Foil

Servings: persons

4 tilapia fillets
1 lemon
pepper
olive oil
1 small zucchini, cubed
1 small yellow squash, cubed
2 cups grape tomatoes, sliced in half
1 onion, chopped
1 bunch asparagus spear, cut into 1 inch pieces
2 tablespoons italian seasoning
2 tablespoons butter, melted
Reynolds Wrap Foil

1
line a bakintg sheet with foil.
2
toss vegies in a large bowl with enough olive oil to coat.
3
add about 2 tbs italian seasoning and toss.
4
put on foil covered baking sheet and roast at 450 for about 25 minutes or.
5
until tender.
6
on a separate baking sheet lined w/ foil put cooled veggies and add the talipia on top.
7
brush each talipia with butter.
8
squeeze lemon over each and sprinkle lightly with black pepper.
9
cover w/ foil and bake in a 400 degree oven fo about 12 minutes or until fish flakes easily with fok.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tilapia fillets, 1 lemon, pepper, olive oil, and more.

Yes, Roasted Veggies and Tilapia #RSC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggies and Tilapia #RSC

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