Baked Tilapia with Sweet Potato and Brussels Sprouts
Delicate white fish fillet baked with herbs and lemon, served with roasted sweet potato wedges and crispy Brussels sprouts
Baked Tilapia with Sweet Potato and Brussels Sprouts is a dinner recipe ready in about 50 minutes. Each serving has approximately 596 kcal, 38g protein, 76g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cut sweet potato into wedges, toss with 1 tbsp olive oil, salt, and pepper
Spread sweet potato wedges on baking sheet and roast for 20 minutes
Trim Brussels sprouts, toss with remaining olive oil, salt, and pepper
Add Brussels sprouts to the baking sheet and roast for another 15 minutes
Season tilapia fillet with salt, pepper, paprika, and fresh rosemary
Place tilapia on parchment paper, squeeze lemon juice and minced garlic on top
Fold parchment to create a packet and place on baking sheet with vegetables
Bake for 12-15 minutes until fish is cooked through
Serve tilapia with roasted sweet potato and Brussels sprouts