Smart Honey-Mustard Sheet Pan Tilapia

Name: Smart Honey-Mustard Sheet Pan Tilapia with Chive Butter-Tossed Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 300 g 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; 6 g Lemon-Pepper Seasoning; 7 g Chives; 1 tbsp Butter*; 1.33 tbsp Oil*; ¼ tsp Salt*; 0.06 tsp Pepper*

with Chive Butter-Tossed Roasted Veggies

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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.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:

Calorie Smart

•Carb Smart

Allergens:

Tilapia

•Senf

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

300 g

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

6 g

Lemon-Pepper Seasoning

7 g

Chives

Not included in your delivery

1 tbsp

Butter*

1.33 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories460 kcal

Fat19 g

Saturated Fat6 g

Carbohydrate42 g

Sugar15 g

Dietary Fiber7 g

Protein36 g

Cholesterol90 mg

Sodium770 mg

Trans Fat0.3 g

Potassium1450 mg

Calcium125 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Bowl

•Small Bowl

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 salmon.
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 the same way the recipe instructs you to prep and cook the salmon. Disregard instructions to remove skin.