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


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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
6 oz. skinless, fresh tilapia fillets
1/2 tsp
sweet paprika
kosher salt & black pepper

How to Make Roasted Tilapia with Veggies and Lemon


  • 1Heat 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.
  • 2Roast, tossing once, until the potatoes and carrots begin to soften, about 20 minutes.
  • 3Toss 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.
  • 4Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

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About Roasted Tilapia with Veggies and Lemon

Course/Dish: Fish, Roasts
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy
Hashtags: #Seafood, #baked, #veggies

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