After St. Patrick’s Day weekend, we found ourselves in desperate need of a very healthy dinner. This recipe is easy, effortless, and satisfying.

Lemon & Garlic Butter Tilapia with Rainbow Veggies:

Ingredients: 2 frozen tilapia (3 if you want one for lunch the next day), 3 cloves garlic, 1/2 cup lemon juice,  1/3 stick unsalted butter, 1/2 bag baby carrots, 1 head broccolini, 1 zucchini, 1/4 cup parmesan cheese, 1 carton cherry tomatoes, 1/2 red onion, 4 tsp olive oil, 1 tbsp fresh ground black pepper, 1 tbsp salt, 1 cup Uncle Ben’s olive oil, roasted garlic and wild rice

Instructions: preheat oven to 400 degrees. Place rinsed and chopped broccolini, zucchini, carrots, and red onion on a baking sheet with parchment paper. Drizzle olive oil over veggies. Grind pepper and sprinkle salt over veggies. Grate fresh parmesan over zucchini. Bake veggies in oven for 8 minutes. While these are baking, place chopped garlic, lemon juice, and butter over tilapia. Remove vegetables from oven and shift to make room for tomatoes. Place filled vegetable tray back in the oven with tilapia for 18 minutes. Meanwhile, cook rice in rice cooker. Plate vegetables, rice and fish and spoon out leftover lemon & garlic butter sauce overtop of everything.

Pair this light and healthy dish with either: zesty Blue Giovello Prosecco, buttery 2014 J. Lohr October Night Chardonnay, or light and refreshing Danzante Pinot Grigio.