Ingredients:

  • 1 lb broccoli florets, bite-sized
  • 1 lb carrots, peeled and sliced into coins
  • 1 medium (150g) yellow squash, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 (6 oz) tilapia fillets
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 lemon slices

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a mixing bowl, toss the broccoli, carrots, and squash with 2 tbsp olive oil, garlic powder, oregano, salt, and pepper.
  3. Spread the vegetables in a single layer around the outer edges of the pan, leaving the center clear.
  4. In a small bowl, whisk together 1 tbsp olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
  5. Pat the tilapia fillets dry with a paper towel and brush the marinade generously over both sides of each fillet.
  6. Place the seasoned tilapia fillets in the center of the pan and top each fillet with a lemon slice.
  7. Bake for 12–15 minutes until the tilapia is opaque and flakes easily with a fork, and the vegetables have developed mahogany-colored edges.