Meatless Friday: Roasted Vegetables and Fish with Zaatar

For Meatless Friday, Barb Szyszkiewicz recommends an easy sheet-pan dinner, seasoned with delicious Middle-Eastern spice. Download our printable recipe card!

Sheet pan recipes are super easy, and if you cover the pan with foil first, cleanup is at a minimum!

Zaatar is a Middle-Eastern seasoning blend that contains sumac, thyme, sesame seeds, and salt. Since there are many Turkish markets in my area, I'm able to find sumac very easily. It adds a lemony flavor and a lovely dark red color to foods. This blend goes well on potatoes, chicken, fish and pork. If you’d like to make your own, here’s a DIY zaatar recipe from Alton Brown.

Roasted Vegetables and Fish with Zaatar

Makes 4 servings

Ingredients

4 tbsp olive oil, divided
3 tbsp zaatar, divided
1 bulb fennel, fronds removed, sliced lengthwise into thin strips
1/2 lb. baby carrots or 1/2 lb. carrots, peeled and cut into rounds or sticks
12 baby potatoes, cut in half
4 tilapia fillets (about 4 oz each)

Directions

Preheat oven to 425°F and cover a baking sheet with foil for easy cleanup.

Gently toss vegetables with half the olive oil and zaatar. Spread on baking sheet and bake 20 minutes.

Remove baking sheet from oven and flip the vegetables.

Mix remaining olive oil and zaatar, and dip the tilapia in the mixture. Lay fillets on top of vegetables and bake an additional 8 to 10 minutes, depending on the thickness of the fish.

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For #MeatlessFriday try this easy sheet-pan dinner, seasoned with delicious Middle-Eastern spice. Download our printable recipe card. #CatholicMom