Tilapia with Roasted Veggies Sheet Pan Dinner

Yield: 4 Servings


1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 garlic clove, minced

2 oz bread crumbs, preferably whole wheat sourdough

½ cup all purpose flour

4 6-ounce Tilapia fillets

¾ tsp kosher salt, divided

½ tsp freshly ground black pepper, divided

3 Tbsp Flying Olive Gremolata, or Lemon Extra Virgin Olive Oil, divided, more for oiling the sheet

1 (12 oz) pkg of steam in the bag or fresh broccoli florets

2-3 medium carrots, peeled and sliced on the diagonal

1 lemon, cut into wedges


Preheat the oven to 400 degrees F.

Add the Flying Olive Butter Extra Virgin Olive Oil to a skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until fragrant, about 30 seconds. Add the breadcrumbs and cook for about 5 minutes being careful to continue stirring them so they do not burn.

Place aluminum foil on a large sheet pan with sides. Brush the sheet with a little Flying Olive EVOO of Choice. Place the breadcrumb mixture and flour in one shallow bowl. Add 2 Tbsp Flying Olive EVOO of Choice in another. Top the fish with ½ tsp salt and ¼ tsp pepper. Dredge the fish in the Flying Olive EVOO of Choice, and press the fish into the breadcrumb/flour mixture. Add the fish to the sheet.

Combine the remaining salt, pepper, Flying Olive EVOO of Choice in a bowl. Add the carrots and broccoli and toss to coat. Add the veggies to the other side of the sheet pan.

Bake for 15 minutes or until done. Serve with a squeeze of lemon on the fish and veggies.

Submitted by Barb L.