Sheet Pan Tilapia & Vegetable Medley

Unlike some one-pan dinners that require precooking in a skillet or pot, this one, with fish and spring veggies, uses just the sheet pan, period.

—Judy Batson, Tampa, FL

Prep: 10 min. • Bake: 20 min. + broiling Makes: 2 servings

medium Yukon Gold potatoes, cut into wedges large fresh Brussels sprouts, thinly sliced large radishes, thinly sliced cup fresh sugar snap peas, cut into 1/2-in. pieces

1 small carrot, thinly sliced 2 Tbsp. butter, melted

1/2 tsp. garlic salt

1/2 tsp. pepper

2 tilapia fillets (6 oz. each)

2 tsp. minced fresh tarragon

or 1/2 tsp. dried tarragon

1/₈ tsp. salt

1 Tbsp. butter, softened

Lemon wedges and tartar sauce, optional

2 3

3 1

1. Preheat oven to 450°. Line a 15x10x1in. sheet pan with foil; grease foil. 2. In a large bowl, combine the first five ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

3. Remove from oven; preheat broiler. Arrange vegetables on one side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce. Per serving: 555 cal., 20g fat (12g sat. fat), 129mg chol., 892mg sod., 56g carb. (8g sugars, 8g fiber), 41g pro.