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Herb-Butter Baked Tilapia with Garlic Roasted Sweet Potatoes

Herb-Butter Baked Tilapia with Garlic Roasted Sweet Potatoes

Dinner
Prep Time
15min
Cook Time
30min
Servings
1
Calories
686
Chef's Note

For the most flavorful herb butter, allow it to come to room temperature before mixing with herbs. You can also prepare the herb butter a day in advance and refrigerate it - just bring to room temperature before using. The key to perfectly cooked tilapia is to avoid overcooking; it's done when it just turns opaque and flakes easily.

Tags
seafood
tilapia
sweet potato
high-protein
dairy
gluten-free
roasted
healthy
dinner
Ingredients

  • 6 oz tilapia fillet

  • 1 medium (8 oz) sweet potato

  • 1.5 tbsp grass-fed butter

  • 1 tbsp fresh parsley

  • 1 tsp fresh thyme

  • 1 tsp fresh dill

  • 1/2 medium lemon

  • 3 cloves garlic cloves

  • 1 tbsp olive oil

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp paprika

  • 2 cups baby spinach

  • 1/2 cup cherry tomatoes

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the sweet potato, then cut into 1-inch cubes.

  • 3

    Mince 2 garlic cloves and toss with the sweet potato cubes, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl.

  • 4

    Spread the sweet potato mixture on one side of the baking sheet and place in the oven. Roast for 15 minutes.

  • 5

    While the potatoes are roasting, finely chop the fresh herbs (parsley, thyme, and dill).

  • 6

    In a small bowl, mix 1.5 tbsp softened grass-fed butter with the chopped herbs, remaining minced garlic clove, zest from half the lemon, 1/4 tsp salt, 1/8 tsp black pepper, and paprika.

  • 7

    Pat the tilapia fillet dry with paper towels and place on a plate.

  • 8

    After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side.

  • 9

    Place the tilapia fillet on the empty side of the baking sheet and spread the herb butter evenly over the top of the fish.

  • 10

    Return the baking sheet to the oven and bake for an additional 12-15 minutes until the fish flakes easily with a fork and the potatoes are tender and golden.

  • 11

    While the fish and potatoes finish cooking, rinse the baby spinach and halve the cherry tomatoes.

  • 12

    In a small skillet over medium heat, wilt the spinach for 1-2 minutes until just softened.

  • 13

    Squeeze juice from half the lemon over the cooked fish.

  • 14

    Plate the tilapia with the roasted sweet potatoes, wilted spinach, and fresh cherry tomatoes.

  • 15

    Garnish with any remaining fresh herbs and serve immediately.

Nutrition Information (per serving)
686
Calories
43g
Protein
77g
Carbs
23g
Fat
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