Old Bay Tilapia with Roasted Asparagus and Mashed Sweet Potatoes

This quick and wholesome weeknight dinner brings together flaky tilapia, tender roasted asparagus and creamy mashed sweet potatoes. The real star is the zesty Old Bay-seasoned crema that adds a savory coastal kick to every bite.

Ready in just 30 minutes, this balanced meal is perfect for busy evenings when you want something delicious and nutritious without spending hours in the kitchen. The mild tilapia pairs beautifully with the sweet potatoes and bright lemon, while the asparagus adds a fresh crunch.

Log in to save recipes and build weekly shopping lists.

Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

22 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and discard woody bottoms 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; cook until tender, about 15 minutes. Reserve ½ cup cooking liquid (1 cup for 4), then drain and return sweet potatoes to pot. Mash with 1 tablespoon sour cream, 1 tablespoon butter and a pinch of salt (2 tablespoons each for 4). Add reserved cooking liquid as needed until creamy. Keep covered until ready to serve.
3. Pat tilapia dry with paper towels. Place on one side of a parchment-lined baking sheet; brush both sides with oil and season with half the Old Bay. (For 4, spread tilapia across entire sheet.) Toss asparagus on empty side with oil, salt and pepper (for 4, use a second baking sheet). Roast on top rack until fish is cooked through and asparagus is tender, 10-15 minutes. (For 4, roast tilapia on top rack and asparagus on middle rack.)
4. In a small bowl, combine juice from one lemon wedge (two for 4), 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 fish instead of tilapia?

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

Can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative and use vegan butter or oil for the mashed sweet potatoes.

How do I store leftovers?

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