Five-Spice Cabbage Carrot Roasted Tilapia

Ingredients

• 1½ lbTilapia
• 2 tbspOlive Oil
• 1 tspChinese Five-Spice
• 12 ozGreen Cabbage
• 10 ozCarrot
• 3 tbspSoy Sauce
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Green Cabbage, Carrot, and cut the vegetables into evenly sized pieces. Stir together the Chinese Five-Spice, Soy Sauce with half of the Olive Oil and half of the Table Salt.
2. Toss the Green Cabbage, Carrot with the remaining Olive Oil and Table Salt on a sheet pan. Roast for 10 minutes to give the vegetables a head start.
3. Keep the raw Tilapia and its raw juices away from ready-to-eat foods, utensils, and surfaces. Add it to the pan, coat it with the Chinese Five-Spice, Soy Sauce mixture, and roast for 12 to 18 minutes.
4. Cook the Tilapia until it reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Serve it with the roasted vegetables and pan juices.