Sheet-Pan Chili-Lime Tilapia Recipe with Veggies

Sheet-Pan Chili-Lime Tilapia Recipe with Veggies – Take your taste buds on a trip to the coast with this spicy and tangy roasted white fish dinner. Fragrant spices and lime come together for a flavor explosion on the flakiest tilapia fillets ever. This is a super easy, quick, and healthy family meal for busy weeknights!

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Ingredients list for the Roasted Chili-Lime Tilapia Recipe

• 3 tilapia fillets (or any white fish, wild caught if possible)
• 1 large sweet potato, cut into fries (or 2 medium)
• 1 broccoli head, cut into florets
• 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
• 1/4 cup fresh chopped cilantro
• 2 tablespoons olive oil + 2 for veggies
• 2 tablespoons water
• 1 tablespoon honey
• 1 tablespoon minced garlic (or 4 crushed garlic cloves)
• 1 teaspoons red chili flakes, or to taste
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground cumin
• Salt and fresh cracked pepper
• 2 tablespoons chopped cilantro leaves, for garnish
• 1 small bird-eye pepper, sliced for garnish, optional

Directions

1. Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray.

2. Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, chili flakes, chili powder, cumin and cilantro in a small bowl.

3. Place sweet potato fries and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place tilapia in the reserved spaces. Brush fish with the chili-lime mixture.

4. 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. Enjoy!

Note: Tilapia is a versatile and mild fish, but sometimes is has an off-flavor that some cooks would call “muddy”. Don’t hesitate to go heavy on spices as it will greatly reduce this off-flavor and enhance the taste of the fish.

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