Delicious tilapia with sweet potato, onion, zucchini, and yellow squash, roasted to perfection.
Ingredients
8 Tilapia filets (keep frozen)
2 Zucchinis
2 Yellow squash
2 Sweet potatoes (med-large)
1 small red onion
4Tbsp olive oil (divided)
2tsp salt (divided)
1/2tsp pepper (divided)
2tsp garlic powder (divided)
2tsp paprika (divided)
Instructions
1
Veggies
Chop up sweet potato, zucchini, and yellow squash. You'll want to cut the veggies to resembe half-moon type pieces. Cut veggies in half, and then cut in circles to make half-moon type pieces.
Add all chopped veggies into a large bowl.
Add 2 Tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, 1 tsp paprika and mix with hands to make sure all pieces are well coated with oil and spices.
Set aside.
2
Tilapia
Preheat oven to 375 degreen farenheit.
Grease two 13x9 inch baking dishes with coconut oil spray.
Divide the veggies evenly into the baking dishes.
Top each baking dish with 4 tilapia fillets. Make sure tilapia fillets are still frozen. DO NOT defrost before.
Mix remaining olive oil and spices in a small bowl and brush onto the tilapia until nothing is left.
Cover the baking dishes with aluminum foil and put into oven. Cook for 45 minutes covered.
Remove baking dishes from oven and remove foil. Add them back into the oven and cooked uncovered for about 30-35 minutes more.
Veggies should be soft and slightly caramalized.
3
Serving suggestions
Serve 1 tilapia fillet with the veggies and some cooked rice or riced cauliflower.
