Oh, Pinterest recipes. Such a crap-shoot. Did they spend as much time on the recipe as they did on the pin-worthy photos? Only one way to find out: get your hopes up, buy a bunch of groceries and roll the dice.
Sometimes you win and find an easy, healthy weeknight meal like this one. Sheet-pan dinners are my new favorite thing. Not that they're anything new, but as I'm learning to juggle school and work anything that reduces active time cooking and clean up is welcomed with open arms. But this recipe is more than just convenient. It has enough kick and complexity to make me crave it, not just make it because I'm lazy and it's cheap. I mean, those are just large bonuses.
SHEET-PAN CHILI-LIME TILAPIA WITH VEGGIES
INGREDIENTS
- 3 tilapia fillets
- 1 large sweet potato, cut into fries (or 2 medium)
- 1 broccoli head, cut into florets
- juice from 2 limes
- 1/4 c chopped cilantro
- 4 T olive oil (divided)
- 2 T water
- 1 T honey
- 3 cloves of garlic, minced
- 1 chipotle in adobo sauces, diced
- 1 t chili powder
- 1 t ground cumin
- salt & pepper
DIRECTIONS
Preheat oven to 425° F
Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, chipotle pepper, chili powder, cumin and cilantro in a small bowl
Place sweet potato fries and broccoli in a single layer on a baking sheet. Drizzle with 2T olive oil, season with salt and pepper and mix well. Move veggies over to make room for tilapia fillets and place tilapia in the reserved spaces. Brush fish with the chili-lime mixture
Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20–25 minutes. Serve the baked tilapia garnished with cilantro, sliced chili peppers and lime wedges, if desired.
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