Any firm white fish fillets can be used in this recipe. Baking time may need to be adjusted depending on the thickness of the fillets.
2 medium potatoes, peeled and cut into chunks
2 small zucchini, or yellow squash, cut into chunks
1 green bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons canola oil
2-1/4 teaspoons steak seasoning
4 (6 oz) tilapia fillets
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika
In a large bowl, combine potatoes, zucchini, bell pepper, onion and oil. Sprinkle with 1-1/4 teaspoons of the steak seasoning; toss to coat. Spread evenly in an ungreased 15x10x1-inch baking pan. Bake at 450 degrees F, on lower oven rack for 5 minutes.
Pat tilapia fillets dry with paper towels. Brush with melted butter, sprinkle with remaining 1 teaspoon steak seasoning and the paprika. Arrange fillets in a 13×9-inch glass baking dish sprayed with cooking spray.
Place baking dish on middle oven rack. Bake fish and vegetables for 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. Makes 4 servings.