Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
  • Handful of snap peas
  • 8 cherry tomatoes
  • Juice of 1 lemon
  • 4 small tilapia fillets, thawed
  • 1/2 pound asparagus spears, cut in 2 inch pieces
  1. Preheat oven to 425ºF (220ºC).
  2. Spray baking dish with cooking spray.
  3. Add tilapia to dish, cover with asparagus pieces and snap peas.
  4. Add water to dish, about 1/4 inch, covering the bottom.
  5. Squeeze lemon over top, sprinkle with desired seasonings and halved cherry tomatoes.
  6. Cover with foil and let cook in oven for about 20 minutes or until fish flakes with a fork.
  7. Remove from heat and serve.
Serving size: 1 Calories: 153 Fat: 1g Carbohydrates: 9g Sodium: 26mg Fiber: 2g Protein: 26g Cholesterol: 42mg
We paired this dish with couscous but you can also try brown rice or quinoa. Couscous not included in nutritional facts.[br][br]Nutritional values are estimations, not exact values