Roasted Tilapia and Vegetables

Prep 15 min
Total 40 min
Servings 4

Make the roast with the most. We're talking all the delicious flavors of roasted tilapia, presented in a meal that's perfect for any weeknight. It's quick, easy and so satisfying every time.

By Betty Crocker Kitchens

Updated December 7, 2020

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 seasoning
4

tilapia fillets (about 1 1/2 lb)
1

tablespoon butter or margarine, melted
1/2

teaspoon paprika

Steps

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1

Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak 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.