Roasted Tilapia and Vegetables

Four kinds of vegetables are baked alongside tilapia for a mouth-watering meal in one! MORE+ LESS-

By Betty Crocker Kitchens

December 22, 2009

1/2

lb fresh asparagus spears, cut in half

small zucchini, halved lengthwise, cut into 1/2-inch pieces

red bell pepper, cut into 1/2-inch strips

large onion, cut into 1/2-inch wedges, separated

tablespoons olive oil

teaspoons Montreal steak seasoning

tilapia fillets (about 1 1/2 lb)

tablespoon butter or margarine, melted

1/2

teaspoon paprika

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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.