Roasted tilapia and vegetables
Preparation time: 50 min
1/2 lb fresh asparagus spears, trimmed, halved
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges
1 tablespoon olive oil
4 tilapia fillets (about 1 1/2 lb)
2 teaspoons butter or margarine, melted
1/2 teaspoon paprika
1. Heat oven to 450 F. In large bowl, toss asparagus, zucchini, bell pepper, onion and oil. Toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack; roast 5 minutes.
2. Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with 1 teaspoon paprika. Place in baking dish.
3. Place baking dish on center oven rack. Roast fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.