Grilled Tilapia with Roasted Asparagus and Sweet Potato Wedges

Ingredients

• Tilapia

  Fish, raw

  100g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  500g

• Sweet potato

  Raw, unprepared

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  ½ tsp or 2g

Directions

1. Preheat oven to 400°F (200°C). In a bowl, mix together olive oil, lemon juice, salt, and pepper. Brush the tilapia fillet with the olive oil mixture and set aside. In a separate bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and pepper. Place the sweet potato wedges on a baking sheet lined with parchment paper. Roast the sweet potato wedges in the oven for about 25-30 minutes, or until tender and lightly browned. While the sweet potato wedges are roasting, heat a grill pan over medium-high heat. Add the seasoned tilapia fillet to the grill pan and cook for about 3-4 minutes on each side, or until cooked through. In a separate pan, sauté the trimmed asparagus spears in a little bit of olive oil for about 5-7 minutes, or until tender. Serve the grilled tilapia fillet with the roasted sweet potato wedges and sautéed asparagus spears on the side.

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