Roasted Tilapia with Veggies and Lemon

Leslie Speed Dutton


Tilapia is a white fish that does't have the "fishy" taste or smell. This fish is very veritable and can be used as a substitute for most fish recipes.

This is one reason that my family and friends like this fish.


★★★★★ 1 vote

15 Min
40 Min


  • 1 lb
    small baby red potatoes, cut in half
  • 1 large
    lemon, thinly sliced
  • 1 lb
    baby carrots
  • 8 sprig(s)
    fresh thyme
  • 2 Tbsp
    olive oil
  • 1 tsp
    olive oil
  • 1/2 c
    pitted kalmatta or black olives
  • 4
    6 oz. skinless, fresh tilapia fillets
  • 1/2 tsp
    sweet paprika
  • ·
    kosher salt & black pepper

How to Make Roasted Tilapia with Veggies and Lemon


  1. Heat oven to 400° F.
    On a large rimmed baking sheet, toss the potatoes, carrots, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
  2. Roast, tossing once, until the potatoes and carrots begin to soften, about 20 minutes.
  3. Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
  4. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

Printable Recipe Card

About Roasted Tilapia with Veggies and Lemon

Course/Dish: Fish Roasts
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy

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