Sheet pan meals are my go to for busy weeknights. And recipes that only take 15 minutes to cook? Even better! This easy sheet pan tilapia and vegetables dinner is so crazy easy that there is no reason to not make it for dinner tonight! You can get it started and on the table faster than it takes to get a pizza delivered. Just a couple ingredients and we’re cooking!
Tilapia is one of my favorite quick and easy meals. It’s healthy, budget friendly as far as fish goes and the perfect canvas to put any flavors you want onto it. My husband and I both don’t really like fish that tastes fishy. That sounds sort of like an oxymoron, but it’s true. Tilapia will pretty much taste like whatever kinda of seasoning you add and what better thing to add than the original pairing of fish and dill.
How this recipe actually came about was I bought a crazy amount of dill at the farmers market because it was lush and beautiful and I just don’t use dill in my cooking enough! The first thing I did was whip up this roasted carrots with carrot top and dill pesto recipe. But that still left me with quite a bit of dill that I needed to use before it got all wilted and sad.
This is usually about the time that I start to peruse Pinterest and some other foodie sites for inspiration. As I was scrolling through pictures it dawned on me. Why am I trying to reinvent the wheel with this? Dill just belongs with fish. They were made soulmates by the culinary gods so I shouldn’t be the one to try and separate them!
So while this is so what of a classic combination it’s simplified and made into a full meal with the additional of some bright vegetables. I choose to use yellow squash, broccoli, and tomatoes because I liked the color scheme and they all cook at about the same rate. You are not limited to using only these veggies, but I would try to choose ones that can be roasted in about 15 minutes which means I would advise against and hard root vegetables like potatoes or turnips or the like.
- 2 Tilapia Fillets
- 2 Tbsp Olive Oil Divided
- 1 Yellow Squash Diced
- 2 Cups Broccoli Chopped
- 1/2 Cup Grape Tomatoes Halved
- 1 Tbsp Fresh Dill 1 tsp dried
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Preheat oven to 425 degrees. While oven is preheating prepare the vegetables and add to a medium sized bowl.
Pour half of the olive oil over the vegetables along with half of the dill, salt, and pepper. Stir to make sure all of the vegetables are evenly covered.
On a sheet pan lined with parchment paper or foil spread out the vegetables in an even layer, leaving space for the tilapia fillets.
Pat the tilapia fillets with a paper towel to dry and coat with the remaining olive oil on both sides. Season both sides with the remaining dill, salt, and pepper.
Place the tilapia on the sheet pan with the vegetables and place in oven to bake for 15 minutes or until tilapia is fully cooked through and flaky.
When vegetables are tender and tilapia fillet is opaque (no longer transparent) remove from the oven and serve immediately.
This recipe reheats well and can be refrigerated for up to 3 days.