Oven Roasted Tilapia and Vegetables with Citrus Vinaigrette
This tilapia recipe is easy to prepare and delicious. You can mix and match your favorite root vegtables depending on season. The citrus vinaigrette adds a delicious tang to the fish and is sure to be a hit with friends and family .
4 Lake Raised tilapia fillets 1 lemon
12 fingerling potatoes 1 lime
2 turnips 1 orange
8 peeled small carrots 4 table spoons extra virgin olive oil
1 sweet onion 1 teaspoon honey
3 parsnips sea salt and fresh pepper
2 cups washed baby spinach
To make the vegetables:
Peel the turnips, carrots, onion, and parsnips. Cut all peeled vegetable to roughly the same size as a halved fingerling potato. Half all the potatoes. Place all vegetable on an oiled sheet pan and season with salt, pepper, and EVOO. Roast in a 375-degree oven for 25 minutes or until vegetable are fork tender.
To make the dressing:
Juice the lemon and lime. Peel the orange and segment, then add the juice form the pulp to the lemon and lime juice. In a metal mixing bowl add the honey, salt, pepper, and 1 tablespoon citrus juice. Whisk together with a metal wire whisk then slowly drizzle 4 table spoons of EVOO. Make sure you fully emulsify the dressing.
To cook the fish:
Brush lake raised tilapia fillets with EVOO, salt and pepper on each side. In a 375-degree oven roast the fish on a oiled sheet pan for 20 minutes.
To the plate:
On 4 plates place ¼ of the roasted vegetables in the center of the plate. Then place the roasted tilapia over the vegetables. Toss the spinach and orange in the dressing using tongs. Place a small amount of the salad beside the fish and vegetable. Keep in mind while cooking that the vegetable will take longer to cook than the fish. The fish will be best if timed to make sure it is the last thing to come out of the oven.