Roasted Tilapia with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: Use parchment paper to prevent sticking and make cleanup easier.

2. 2

   Toss the cassava cubes with 2 tablespoons of olive oil, half the minced garlic, half the salt, and a quarter teaspoon of black pepper. Spread them on one side of the baking sheet in a single layer.

   Tip: Cut cassava pieces to similar sizes so they roast evenly.

3. 3

   Place the baking sheet in the oven and roast the cassava for 15 minutes, stirring halfway through, until the edges begin to turn golden.

   Tip: Don't skip stirring midway for even browning on all sides.

4. 4

   While the cassava roasts, pat the tilapia fillets dry with paper towels and arrange them on the empty side of the baking sheet.

   Tip: Drying the fish ensures a better sear and prevents excess moisture during cooking.

5. 5

   Drizzle the tilapia with the remaining olive oil and lime juice, then season with remaining garlic, salt, pepper, paprika, and lemon zest. Top each fillet with red onion slices and fresh thyme sprigs.

   Tip: Don't oversalt the fish as tilapia is naturally delicate in flavor.

6. 6

   Return the baking sheet to the oven and roast for 12-14 minutes, until the tilapia is opaque and flakes easily with a fork and the cassava is fully tender and golden.

   Tip: Check doneness by inserting a fork into the thickest part of the fish—it should flake without resistance.

7. 7

   Remove from the oven and garnish with fresh cilantro before serving.

   Tip: Add cilantro just before serving to preserve its fresh aroma and vibrant color.