Tilapia with a lemon butter sauce served with roasted root vegetables

Tilapia with a lemon butter sauce

2- 1/2 pounds tilapia

*Heat a large iron skillet to med-high heat & coat with canola oil, rinse the tilapia & pat dry~season with salt & pepper. Add to skillet & cook approx. 5 min or until it's a nice golden brown, turn over & cook until done throughout. Place each filet on a plate & drizzle with lemon butter sauce.

Lemon butter sauce

1 stick organic butter

1 large lemon juiced

3 garlic cloves minced

fresh chives chopped- approx. 3 TB

sea salt & fresh ground pepper to taste
*Melt butter in a small sauce pan, add garlic & saute on a low setting for approx. 3 minutes, add fresh chives, lemon juice & salt & pepper to taste.

Roasted root vegetables

1- bag of brussel sprouts cut in half ( approx. 2-3 cups)

1 lg. celery root peeled & diced in small cubes

1- large sweet potato peeled & diced in small cubes

4- large parsnips

1-rutabaga peeled & diced in small cubes

1-2 tsp fig vinegar
*Preheat oven to 425 degreesAdd all ingredients in a large bowl, toss with approx. 2 Tb of canola oil until well coated. Pour onto sheet pan in a single layer ( you may need 2 cookie sheets) Season with salt & pepper. Bake for 20-25min or until tender. If veggies aren't a golden brown or crisp, turn oven to a broil & put under broiler for a few minutes. Remove from oven & drizzle lightly with a fig vinegar.

Made with love~ Jodi