Ingredients:

  • 1 lb baby potatoes, quartered
  • 1 large head of broccoli, cut into florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 6-oz tilapia fillets
  • 1 tbsp olive oil
  • 1 lemon, half sliced into rounds and half juiced
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss the quartered potatoes with 1.5 tbsp olive oil, half of the garlic powder, half of the smoked paprika, salt, and black pepper.
  3. Spread potatoes in a single layer on the pan and roast for 12-15 minutes until they begin to soften.
  4. While potatoes roast, whisk together the lemon juice, minced garlic, and 1 tbsp olive oil. Brush this mixture generously over the tilapia fillets.
  5. Move the roasted potatoes to one side of the pan. Add the broccoli florets to the empty space, tossing them with the remaining 1.5 tbsp olive oil and the remaining seasonings.
  6. Nestle the tilapia fillets on top of the broccoli and potatoes. Place one lemon slice on each fillet.
  7. Return the pan to the oven and roast for 8-10 minutes until the fish flesh is opaque and flakes easily with a fork and broccoli tips are slightly charred.
  8. Remove from oven and immediately garnish with fresh chopped parsley.