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Roast Tilapia and Peppers with Sundried Tomatoes

This one-pan recipe is healthy, hearty, and easy!
Print Recipe
Course Main Course

Ingredients
  

  • 2 or 3 banana peppers
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 2 or 3 Cubanelle peppers
  • 1 large sweet onion
  • 4 or 5 tilapia filets, about 1 1/2 lbs
  • 1/4 - 1/2 cup sundried tomatoes in olive oil
  • Old Bay seasoning
  • fresh chopped herbs like parsley or cilantro
  • olive oil

Instructions
 

  • Preheat oven to BROIL, about 500 degrees. Clean, stem, and seed all peppers, then cut into chunks. Peel and chop onion into chunks.
  • In a large bowl, combine all the pepper chunks and onions and drizzle a little olive oil to cover. Do not use too much oil, a little goes a long way. Toss to coat evenly. Place peppers and onions on baking sheet and spread in single layer. Place under broiler, second rack down so they do not burn. Check occasionally and turn when browned.
  • When vegetables are done, about 20 to 25 minutes, remove from oven and place Tilapia fillets on top of vegetables. Drizzle fish with small amount of olive oil. Sprinkle with Old Bay seasoning, to taste. Place pan back under broiler and cook about 10 to 12 additional minutes.
  • Remove from oven and turn fish over carefully. Add sundried tomatoes and place back in broiler for another 5 minutes. When fish is cooked, place on serving dish and garnish with chopped herbs. Black olives may be added also, if desired. Makes 4 to 5 servings. Enjoy!