Old Bay Tilapia with Roasted Asparagus and Mashed Sweet Potatoes

This quick and wholesome dinner brings together flaky tilapia, roasted asparagus and creamy mashed sweet potatoes, all finished with a zesty Old Bay-spiced crema. It’s a balanced meal that’s ready in under 30 minutes, perfect for busy weeknights.

The combination of mild fish, sweet potatoes and bright lemon is elevated by the warm, savory notes of Old Bay seasoning. Each component comes together on one sheet pan for easy cleanup, while the stovetop sweet potatoes cook simultaneously.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim woody ends from asparagus. Quarter lemon. Finely chop chives.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve ½ cup cooking liquid, then drain and return sweet potatoes to pot. Mash with 1 tablespoon sour cream, 1 tablespoon butter and a pinch of salt. Add reserved liquid as needed for creaminess. Keep covered.
3. Pat tilapia dry with paper towels. Place on one side of a parchment-lined baking sheet. Brush both sides of fish with oil and season with half the Old Bay. Toss asparagus on the empty side with oil, salt and pepper. Roast on top rack until fish is cooked through and asparagus is tender, 10-15 minutes.
4. In a small bowl, combine juice from one lemon wedge, remaining sour cream and remaining Old Bay. Divide tilapia, asparagus and mashed sweet potatoes between plates. Drizzle tilapia with Old Bay crema and garnish with chives. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod or haddock works well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.

Can I make this dairy-free?

Use dairy-free sour cream and butter substitutes. The crema may have a slightly different texture.