Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables
Prep: 15 minutes
Roast: 25 minutes • Serves: 4
3 tablespoons Food Club Olive Oil
1 teaspoon herbs de Provence
1/2 teaspoon Food Club Salt
4 cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)
1/2 cup panko breadcrumbs
1/4 cup Food Club Grated Parmesan Cheese
1/4 teaspoon ground black pepper
4 Cape Covelle Tilapia Fillets (about 1-1/4 pounds)
1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and 1/4 teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.
2.In small bowl, stir breadcrumbs, cheese, pepper and remaining 1/4 teaspoon salt.
3.Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture onto tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.
Approximate nutritional values per serving:
394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol,
504mg Sodium, 29g Carbohydrates, 4g Fiber, 36g Protein