Baked Tilapia with Roasted Fingerling Potatoes and Broccolini
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 30 min
- Cost
- $15.75
- Nutrition
- 430 cal · 38g protein
- sheet-pan
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes
Baked Tilapia with Roasted Fingerling Potatoes and Broccolini is a weeknight dinner that serves 4 and is on the table in about 38 minutes, for around $16 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb tilapia fillets
- 1 lb fingerling potatoes
- 1 bunch fresh broccolini
- 4 cloves garlic
- 5 tbsp olive oil
- 1 count lemon
- 4 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Preheat oven to 425°F; toss halved fingerling potatoes with 2 tbsp olive oil, thyme, salt, and pepper on a sheet pan and roast for 15 minutes.
- Toss broccolini with 1 tbsp olive oil, minced garlic, salt, and pepper; push potatoes to the sides of the pan and add broccolini, then roast 5 more minutes.
- Pat tilapia fillets dry and place on top of vegetables; drizzle with remaining 2 tbsp olive oil, season with salt and pepper, and top each fillet with a thin lemon slice.
- Bake everything together for 10 minutes until fish is opaque and flakes easily with a fork (internal temperature 145°F), then divide among four plates with the potatoes and broccolini.
- Picky eater tip: serve the fish and potatoes plain, with no lemon or thyme, and keep the broccolini on the side.
- Make-ahead tip: halve the potatoes, mince the garlic and slice the lemon up to a day ahead and store them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 32 g
- Fiber
- 5 g
- Sugar
- 2 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Alexey Demidov / Unsplash