Sheet Pan Citrus Tilapia with Broccoli & Carrots

Prep Time 10 mins
Cook Time 35 mins
Marinating Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 4
Calories 438 kcal


  • Nonstick cooking spray
  • ½ cup Fresh orange juice
  • cup Fresh lemon juice
  • 6 Tbsp Olive oil
  • 2 Tbsp Less-sodium soy sauce
  • Tbsp Orange zest
  • 1 Tbsp Lemon zest
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • 4 Wholey All Natural Tilapia Loins thawed
  • 1 16 oz pkg Baby carrots halved lengthwise
  • 6 cups Broccoli florets
  • 1 tsp Kosher salt
  • Ground black pepper for garnish (optional)


  • Preheat oven to 425°; line rimmed baking pan with nonstick foil and spray with cooking spray. In medium bowl, whisk orange juice, lemon juice, 3 tablespoons oil, soy sauce, orange zest, lemon zest, garlic powder and onion powder. Makes about 1 cup.
  • Place tilapia in large zip-top plastic bag; pour orange juice mixture over tilapia. Seal bag, pressing out excess air; massage tilapia in bag to coat and refrigerate at least 1 or up to 4 hours.
  • In large bowl, toss carrots, broccoli, salt and remaining 3 tablespoons oil; spread in single layer on prepared pan and roast 20 minutes.
  • Remove tilapia from marinade; reserve marinade. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Roast tilapia and vegetables 15 minutes or until internal temperature of tilapia reaches 145° and vegetables are tender-crisp. Makes about 6 cups vegetables.
  • In small saucepan, heat reserved marinade to a boil over high heat; boil 5 minutes or until slightly thickened. Serve tilapia drizzled with marinade mixture along with vegetables garnished with pepper, if desired.


Keyword Dairy-Free, Tilapia