Smoky Paprika Lime Tilapia Sheet Pan Dinner

• 4 tilapia fillets (6 oz each)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss bell peppers, zucchini, and red onion with 2 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. 3 Arrange the vegetable mixture in a single layer on a sheet pan.
4. 4 Place tilapia fillets on top of the vegetables.
5. 5 Drizzle the remaining 1 tbsp olive oil and lime juice over the fillets.
6. 6 Bake for 20 minutes, or until fish is opaque and flakes easily with a fork.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute tilapia with cod or mahi-mahi for a different flavor profile.

Substitutions

• If cilantro isn't your thing, use fresh parsley instead.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a refreshing lime agua fresca.

Nutrition

Tips

• For extra flavor, marinate the tilapia in lime juice, olive oil, and a pinch of smoked paprika for 15 minutes before baking.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the seasoning mix.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture changes in the fish.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad for a complete meal.

FAQ