Lemon Garlic Tilapia with Roasted Potatoes and Carrots

I made a slightly different version of this dish a couple of weeks ago and liked it so much I knew I wanted to make it for date night. This is one of my favorite ways to make potatoes, you can switch the seasoning to match any dish.

2 fillets tilapia (about 6oz each)
3 medium red potatoes
1 cup baby carrots
2 tsp fresh lemon juice
1/4 cup white wine
1-2 cloves garlic
1 tsp butter
2 Tbsp olive oil, divided
fresh chopped parsley
garlic powder
paprika
salt and pepper

Preheat oven to 450° (I use my toaster oven for this). Cut potatoes into one inch pieces, cover by 1 inch with water, and boil for 5 minutes. Drain potatoes and mix in a bowl with a drizzle of olive oil, paprika, garlic powder, salt and pepper. Spread out in a pan lined with tin foil and bake for 30 minutes.  Boiling them for a short amount of time gives the insides a fluffy texture and roasting makes them so crunchy and delicious!

15 minutes before serving slice the baby carrots in half. Place in pan, cover with water and bring to a boil. Reduce to a simmer and cook for 10 minutes, until tender.

Fish cooks so quickly so you will want to start this right before serving. In a large nonstick skillet combine 1 tsp butter with 1 tablespoon of olive oil. When butter has melted add 1-2 cloves crushed garlic. The garlic is just to flavor the oil so don't worry about chopping or mincing, just place your knife blade flat over the clove and bang with your fist. Pat fish dry with paper towels and season with salt and pepper. Place fish into pan and cook 4 minutes. Flip with spatula, add 1/4 cup white wine, squeeze of lemon, and chopped parsley. Remove fish after two minutes. Heat remaining pan sauce over high to reduce, remove garlic and pour over fish to serve.

This is a quick and easy dish that can be made for a date night or weeknight! Enjoy!