Roasted Tilapia with Bean Sprout Medley

Instructions

1. 1

   Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Place the tilapia fillets on the prepared baking sheet, season both sides with sea salt and white pepper. Drizzle with 1 tablespoon of sesame oil.

   Tip: Room temperature fish cooks more evenly than cold fish straight from the refrigerator.

3. 3

   Roast the tilapia in the preheated oven for 12-15 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Avoid overcooking tilapia as it's a delicate fish and can become dry quickly.

4. 4

   While the fish roasts, heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat.

5. 5

   Add the white parts of the green onions, minced garlic, and ginger to the hot oil. Stir-fry for 1-2 minutes until fragrant.

   Tip: Don't let the garlic brown, as it will turn bitter.

6. 6

   Add the bean sprouts and shredded carrots to the skillet, tossing constantly for 3-4 minutes until heated through but still crisp.

   Tip: Keep the heat high and the vegetables moving to maintain their crunch and bright color.

7. 7

   Pour in the soy sauce and rice vinegar, tossing gently to combine. Cook for another 30 seconds, then remove from heat. Stir in the green parts of the green onions.

   Tip: Add the green onion tops at the end to preserve their fresh flavor and color.

8. 8

   Divide the bean sprout mixture among four serving plates. Top each with a roasted tilapia fillet.

9. 9

   Garnish each plate with sesame seeds and serve immediately while the fish is still warm.

   Tip: Serve with jasmine rice or steamed bok choy for a complete meal.