Roasted Tilapia and Vegetables

Name: Roasted Tilapia and Vegetables
Prep time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 lb fresh asparagus spears, cut in half; 2 small zucchini, halved lengthwise, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch strips; 1 large onion, cut into 1/2-inch wedges, separated; 2 tablespoons olive oil; 2 teaspoons Montreal steak grill seasoning; 4 tilapia fillets (about 1 1/2 lb); 1 tablespoon butter or margarine, melted; 1/2 teaspoon paprika

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Prep 15 min
Total 40 min
Ingredients 9
Servings 4

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Qué Rica Vida Cocina

Updated Feb 24, 2011

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Ingredients

1/2 lb fresh asparagus spears, cut in half
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons olive oil
2 teaspoons Montreal steak grill seasoning
4 tilapia fillets (about 1 1/2 lb)
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika

Directions

1

Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the grill seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
2

Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
3

Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.