Baked Tilapia with Chili-Lime and Vegetables

Take your taste buds on a trip to the coast with this spicy and tangy roasted white fish dinner. Fragrant spices and lime come together for a flavour explosion on the flakiest tilapia fillets ever. This is a super easy, quick, and healthy family meal for busy weeknights!

3 tilapia fillets (or any white fish, wild caught if possible)
1 large sweet potato, cut into fries (or 2 medium)
1 broccoli head, cut into florets
½ cup lime juice, freshly squeezed (about 2 limes)
¼ cup fresh cilantro, chopped
2 Tbsp. olive oil + 2 for veggies
2 Tbsp. water
1 Tbsp. pure honey
1 Tbsp. garlic, minced (or 4 crushed cloves garlic)
1 tsp. red chili flakes, or to taste
½ tsp. chili powder
1/8 tsp. ground cumin
sea salt
black pepper, freshly ground

Garnish:
2 Tbsp. fresh cilantro, chopped
1 small bird-eye pepper, sliced

Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray.

Whisk together 2 Tbsp. olive oil, water, garlic, lime juice, honey, chili flakes, chili powder, cumin and cilantro in a small bowl.

Place sweet potato fries and broccoli in a single layer onto the prepared baking sheet. Stir in 2 Tbsp. olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place tilapia in the reserved spaces. Brush fish with the chili-lime mixture.

Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 - 25 minutes. Serve the baked tilapia garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!

Makes 3 servings.

Cook's Notes:  Tilapia is a versatile and mild fish, but sometimes is has an off-flavour that some cooks would call “muddy”. Don’t hesitate to go heavy on spices as it will greatly reduce this off-flavour and enhance the taste of the fish.