Name: Tilapia with Cilantro-Lime Butter, Avocado, Roasted Potatoes & Carrots
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 9 medium carrots; 1 small bunch cilantro; 3 cloves garlic; 3 limes; 1.02 kg new potatoes; 1.02 kg tilapia fillet; black pepper; butter, unsalted; Cajun seasoning; coriander, ground; salt

Tilapia with Cilantro-Lime Butter, Avocado, Roasted Potatoes & CarrotsTilapia with Cilantro-Lime Butter, Avocado, Roasted Potatoes & Carrots — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

9 medium carrots

1 small bunch cilantro

3 cloves garlic

3 limes

1.02 kg new potatoes

1.02 kg tilapia fillet

black pepper

butter, unsalted

Cajun seasoning

coriander, ground

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Halve new potatoes and divide between two baking sheet pans.

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long sticks. Add to the baking sheets with the potatoes. Season veggies with spices, toss to coat, and spread out in an even layer.

Cut butter into small pieces and sprinkle over the veggies.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until the veggies start to soften, about 15 minutes.

When the veggies have started to soften, remove baking sheets from the oven, stir, and spread back out into an even layer. Return baking sheets to the oven and continue to roast until fork-tender and golden, 10-15 minutes more. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the tilapia dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add the tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes. Remove to a clean plate. (Reserve skillet for later use.)

While the fish is cooking, peel and mince garlic. Place in a small bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.

Zest and juice limes into the bowl.

When the fish is done, return the skillet to medium heat, add more butter, and swirl to coat the bottom. Add garlic, cilantro, and lime; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and set aside.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide roasted veggies and tilapia between plates. Top fish with avocado and cilantro butter. Enjoy!

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