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Lemon-Herb Tilapia with Roasted Sweet Potatoes & Asparagus Recipe

Lemon-Herb Tilapia with Roasted Sweet Potatoes & Asparagus recipe


This is a fish dish with a twist. We use tilapia instead of sole and add lemon and herbs for flavor. Sweet potatoes and asparagus make it colorful and healthy. It's cooked in a pan and oven, and it's yummy!


4 medium sweet potatoes, peeled and cubed
1 bunch asparagus, ends trimmed
4 tilapia fillets, about 1 1/2 lb total
1 lemon, zested and juiced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cloves garlic, minced
Salt, to taste
Black pepper, to taste


Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the sweet potato cubes on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 20 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, season the tilapia fillets with half of the lemon juice, salt, and pepper.
Heat the remaining olive oil in a large nonstick skillet over medium heat. Add the tilapia and cook for 3 to 4 minutes per side, or until the fish flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, add the asparagus and minced garlic. Cook for about 5 minutes, or until the asparagus is tender-crisp.
Sprinkle the roasted sweet potatoes with the lemon zest, thyme, and rosemary, and toss to combine.
Serve the tilapia fillets with a side of lemon-herb sweet potatoes and sautéed asparagus. Drizzle the remaining lemon juice over the fish and vegetables before serving.

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