Sheet Pan Lemon Dill Tilapia with Summer Veggies
Sheet Pan Lemon Dill Tilapia with Summer Veggies is a vibrant and flavorful dish that combines flaky tilapia fillets with colorful summer vegetables, all seasoned with fresh lemon juice and aromatic dill. This easy recipe is perfect for busy weeknights or casual gatherings, offering a delightful culinary experience with minimal cleanup. Impress your family and friends with this healthy meal that showcases the best of summer flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 tilapia fillets (about 1 lb)
- 2 tbsp olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, toss cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and pepper. Spread evenly on one side of the baking sheet.
- In another bowl, mix lemon juice, dill, salt, and pepper. Place tilapia fillets on the other side of the baking sheet and brush generously with the lemon-dill mixture.
- Bake for 15-20 minutes until the fish flakes easily with a fork and the veggies are tender.
- Serve hot, garnished with additional dill and a squeeze of lemon if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - Feel free to substitute any seasonal vegetables you have on hand for added variety. - For extra flavor, consider adding a splash of white wine before baking. - Leftovers can be stored in an airtight container in the fridge for up to three days.