This is almost an instant replay of a dinner we had last week. We enjoyed last week’s rendition of this fish dinner plus we had one frozen cube of pesto left so our only change was to add mushrooms to the sheet pan.
After preheating the oven to 425F and oiling up and seasoning the vegetables I started roasting them for 30 minutes. Half way through John added the tilapia in a separate dish. Everything was done at the 30 minute mark. All that was left to do was add the pesto which had defrosted in a little bowl to room temperature. This was a very economical, healthy, and tasty fish dinner.