Smart Honey-Mustard Sheet Pan Tilapia
with Chive Butter-Tossed Roasted Veggies
This sheet pan dinner isn't just beautiful to look at, it also brims with fibre-dense lemon-pepper-tossed veggies and succulent tilapia fillets glazed in a honey-mustard sauce to amp up flavours.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Tilapia fillet • Red potato • Carrots • Green beans • Lemon • Honey • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
200 g
Red Potato
1 unit(s)
Carrot
170 g
Green Beans
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
6 g
Lemon-Pepper Seasoning
(May contain traces of: Soy, Wheat, Milk, Sesame, Sulphites, Triticale, Mustard, Peanuts, Tree nuts)
7 g
Chives
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.33 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.
- Remove any brown spots from potatoes, then quarter.
- Peel, then cut carrot into 1/4-inch rounds.
- Trim, then halve green beans.
- Thinly slice chives.
- Cut half the lemon (use whole lemon for 4 servings) into wedges.
- Peel, then mince or grate garlic.
- To a large bowl, add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil.
- Season with salt, then toss to combine.
- To a parchment-lined baking sheet, add veggies.
- Roast in the middle of the oven for 18-20 min, until golden and cooked through.
- Meanwhile, to the same bowl (from step 2), add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning.
- Season with salt, then toss to coat.
- Once veggies have roasted for 5-6 min, to another parchment-lined baking sheet, add green beans.
- Toss to combine. Set aside.
- Meanwhile, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- In a small bowl, combine honey, mustard and half the garlic. Spread honey-mustard sauce over tops of tilapia.
- On the other side of the baking sheet with green beans, arrange tilapia.
- Roast in the middle of the oven for 8-10 min, until tilapia is cooked through and green beans are tender.** (NOTE: For 4 servings, roast tilapia in the top of the oven.)
- Meanwhile, to the same large bowl (from step 3), add half the chives, softened butter and 1/2 tsp (1 tsp) remaining garlic. (TIp: Like things garlicky? Add more garlic!)
- When veggies are done, add to the bowl, then toss until chive butter melts and coats veggies.
- Divide roasted veggies between plates. Top with honey-mustard tilapia.
- Squeeze a lemon wedge over tilapia.
- Sprinkle with remaining chives.
If you opted to get tilapia, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Prep and cook the tilapia in the same way the recipe instructs you to prep and cook the salmon. Disregard instructions to remove skin.
