Baked Tilapia Parmesan and Roasted Root Vegetables

This is a really nice combination, great on a cool autumn night. I usually just broil the tilapia, but ran across this recipe in the Holiday insert that came in the paper a few weeks ago. And I usually do my standard roasted red potatoes, but this time threw in some carrots, red onions, and sweet potatoes. I served it with some steamed asparagus. I just love this time of year!

BAKED TILAPIA PARMESAN with SOUR CREAM SAUCE

Serves 2

2 tilapia fillets
2 ounces sour cream
1 Tbsp Parmesan
Paprika
S&P
1/2 Tbsp Italian bread crumbs
1/2 Tbsp melted butter

Place fillets in a greased baking dish. Stir together the sour cream, Parm, and seasonings, spread over fillets.

Sprinkle fillets with breadcrumbs and drizzle with butter. Bake at 350 for 20 minutes or until fish flakes easily.

ROASTED ROOT VEGETABLES

2 Tbsp olive oil
2-3 cloves garlic, minced
S&P
1 lb red potatoes
1 lb sweet potatoes
4-6 carrots
1/2 red onion

Preheat oven to 400. Peel vegetables and chop into 1" cubes or so. In a medium bowl, toss chopped vegetables with olive oil and garlic. Drizzle with more olive oil if not well coated.

Spread vegetables in a single layer on a baking sheet and sprinkle with S&P. Roast for 40 minutes, stirring after the first 20 minutes.

(I adjusted the temps as I was baking the fish, vegetables, and some rolls. I cooked the vegetables at 400 for 25 minutes, then turned the oven down to 350 to cook the fish and bread. It actually all came out at the same time and everything was just perfect!)