Ingredients for Tilapia W/Roasted Vegetables
- Meats:
- 2 Fresh Tilapia Fillets
- 1 tbsp olive oil
- Cayenne pepper
- 2 tbsp Fish Seasoning (with Salt)
- Vegetables:
- 1/2 head Cauliflower
- 1/2 head Broccoli
- 10 medium Brussel Sprouts
- 5 medium carrots
- 2 tbsp olive oil
- 1 small butternut squash
- Spices:
- 1 tsp cayenne pepper
- 1 tbsp turmeric
- 1 tsp Hungarian paprika
- 1/2 tbsp Lowery’s Season Salt
- table salt
- ground black pepper
- 3 tbsp water
- 2 tbsp brown sugar
Cooking Instructions for making Tilapia W/Roasted Vegetables
Wash vegetables, and cut the bottoms of the brussel sprouts and remove outer leaves
Cut vegetables (not the squash!) into bite-sized pieces, halve or quarter the brussel sprouts based on size.
Cut butternut squash in half, and place in glass baking pan. Add a small amount of water and cover with cling wrap. Microwave for 10 minutes.
Add 2 tablespoons of olive oil to large wok or non-stick pan. Add vegetables, turmeric, paprikia, season salt, salt, black pepper, and cayenne pepper. STIR. Do not cook yet!
Pre-heat oven to 425°F
Place aluminum foil over cookie sheet (for easy cleaning) and spray with Pam. Place tilapia fillets on the foil.
Mix fish seasoning in a small bowl. Add cayenne pepper and black pepper to your taste.
Put a small amount of olive oil on each fillet, and spread with your finger until the entire side of the fillet is covered. Add 1/4 of the fish seasoning mix that you made in step 6 to each of the fillets.
Turn the fillets over and repeat step 7.
Take butternut squash out of microwave. Remove seeds and outer skin. Place the meat of the squash into a glass bowl. Add a small amount of water if needed. Microwave for an additional 5 minutes.
Begin to roast the vegetables over medium-high heat. Stir frequently.
Put fish fillets into oven, bake for 7-8 minutes on each side.
Add brown sugar to squash (or to taste)
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