This sheet-pan chili-lime tilapia makes an easy 20-minute dinner with tender white fish, broccoli, and sweet potato. A simple mixture of lime, garlic, honey, chili, cumin, and cilantro gives the fish plenty of bright, savory flavor while everything cooks together on one pan. Tilapia works especially well here, but another mild white fish can be used too.
For more easy one-pan meals, explore our sheet-pan dinner ideas.
Photo credit: © Eatwell101.com
Ingredients list for the Roasted Chili-Lime Tilapia Recipe
- 3 tilapia fillets (or any mild white fish)
- 1 large sweet potato, cut into very thin fries (or 2 medium)
- 1 broccoli head, cut into small florets
- 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
- 1/4 cup fresh chopped cilantro
- 4 tablespoons olive oil, divided
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon minced garlic (or 4 crushed garlic cloves)
- 1 teaspoon red chili flakes, or to taste
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt and freshly cracked black pepper
- 2 tablespoons chopped cilantro leaves, for garnish
- 1 small bird-eye pepper, sliced for garnish, optional
Photo credit: © Eatwell101.com
How to make baked tilapia
Arrange the broccoli, thinly cut sweet potato, and tilapia on a sheet pan, then brush the fish with the chili-lime mixture. Bake at 425°F (210°C) for about 15 minutes, until the fish flakes easily and the vegetables are tender. Finish with fresh cilantro and lime before serving.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 425°F (210°C). Lightly oil a large sheet pan or coat it with nonstick spray.
2. In a small bowl, whisk together 2 tablespoons olive oil, garlic, lime juice, honey, chili flakes, chili powder, cumin, and cilantro.
3. Arrange the sweet potato and broccoli on the prepared sheet pan. Drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Make space between the vegetables and add the tilapia fillets. Brush the fish generously with the chili-lime mixture.
4. Bake for about 15 – 20 minutes, or until the tilapia flakes easily with a fork and the vegetables are tender. Garnish with fresh cilantro, sliced chili pepper, and lime wedges, if desired, and serve immediately.
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
It was great! Nice combo of flavors.
Agree with others. Flavor for veggies was good but not caramelized as in the phot probably because of so much liquid. I wondered about cooking the fish with the veggies and I don’t think that works well. Fish was overdone at 20 minutes and quite flavorless.
I agree with Nan’s comment. Flavors are great. I reduced lime juice to 1/4 cup and omitted the water. Next time, I will do the vegetables on a separate sheet pan so that the marinade for the fish doesn’t run into them and make them soggy.
I liked the flavors a lot, but ... :). The chili-lime mix was very runny and way too much for 3 filets. I left out the water and next time will use only 1/4 c lim and spritz w/fresh lime after baking if needed. Also, I used a bag of broccoli florets straight out of the freezer and they cooked perfectly in the 20 minutes.
I marinated the fish in the sauce, and after cooking at a quick dash of sea salt and a squeeze of lime and it was delicious
