Dinner in under 30 minutes with little to no
cleanup? Try this tasty and simple Pesto Baked
Tilapia Sheetpan Dinner for your next
weeknight meal!
Mealtime is Key
September is National Family Meals Month! Not only is preparing meals at home better for your wallet, it's also better for your health! Click here for more on Family Meals Month and the health benefits of eating more at home.
Tips for Easier (and fun) Ways to Make Meals at Home:
- Keep your pantry nicely stocked with healthy non-perishable items such as: dried or low sodium canned beans, canned tomatoes, tomato sauces, whole grains (pasta, brown rice)
- Don't have the time for homemade meals every night? Try batch cooking or meal prep on a day you have time before the busy work week. For more on batch cooking and meal prep click here.
- Pick seasonal items! This makes it fun for families to try a new produce item during its peak time.
- Get everyone involved. Not only is eating a meal together more enjoyable, so is having extra help in the kitchen!
Tilapia Sheetpan Dinner Recipe
This sheetpan dinner could not be easier. Just like a crockpot, there is very little cleanup and only one cooking method used. In this recipe, simply make the pesto ahead of time, arrange your ingredients, and bake. Leftover pesto can be freezed for up to 6 months in an airtight (freezer-safe) container. Use leftover pesto in your favorite pasta, salads, as a spread, and marinades for other meats, fish, or tofu.
If you prefer other fish or meat items for this recipe, make sure to have the proper cooking time and temperature. The fennel can easily be roasted longer, just continue checking the meal at least halfway through cooking time. For this recipe, I turned over the vegetables halfway to allow even cooking and browning.
This sheetpan dinner involves very little cleanup! Serve with whole grains or a mixed greens salad.
Ingredients
- Chive and Walnut Pesto:
- 4 cups arugula (or other leafy greens)
- 2-3 tablespoons fresh chives, chopped
- 3 cloves garlic, peeled
- ⅓ cup unsalted walnuts
- ¼ ot ⅓ cup olive oil
- 2-4 6 ounce Tilapia fillets
- 1-2 fennel bulbs, sliced (stems removed)
- ¾ - 1 cup corn kernels (equivalent to 1 ear of corn)
Instructions
- Preheat oven to 400 degrees Farenheit.
- In a large food processor or high powered blender, combine the ingredients for the pesto and pulse until a paste consistency is achieved. Set aside.
- Arrange fish, fennel, and corn evenly on a greased or parchment paper lined sheetpan.
- Spread pesto (one tablespoon at a time) on fish fillets.
- Optional: Toss fennel and corn with pesto
- Bake tilapia 15-20 minutes until fish easily flakes. Turn vegetables over halfway through cooking time.
