Sheet Pan Mexican Spiced Rainbow Trout
Balances protein and fiber while limiting fat, sodium, and added sugar
- Fish
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this hearty, veggie-forward meal starts with a baking sheet loaded on one side with Mexican-seasoned bell pepper, red onion, corn, and black beans. You'll add seasoned tilapia to the same sheet (hello, easy cleanup!) and roast the veggies to sweet tenderness and the fish to flaky perfection. Serve them together topped with homemade pico, guac, and a squeeze of lime.
Ingredients
1 unit
Green Bell Pepper
1 unit
Corn
1 unit
Red Onion
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Drain beans. Drain corn. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion. Quarter lime. Dice tomato. Roughly chop cilantro.
Toss beans, corn, bell pepper, and half the onion on one side of a baking sheet with a large drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) Roast on top rack until veggies just begin to soften, 9-11 minutes (you’ll add tilapia to the sheet then!).
Meanwhile, in a small bowl (medium bowl for 4), combine juice from half the lime with as much remaining onion as you like. TIP: This will help soften the sharp flavor of raw onion.
Pat tilapia* dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt, and pepper.
Once veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add tilapia. Roast on top rack until veggies are tender and fish is cooked through, 8-11 minutes more. (For 4 servings, leave veggies roasting; arrange tilapia on a second baking sheet and roast on middle rack.)
While fish and veggies roast, add tomato, cilantro, salt, and pepper to bowl with onion. Stir to combine.
Divide black bean jumble between plates; top with tilapia. Top with a squeeze of lime, guacamole, and pico (draining first). Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found the dish bland and lacking seasoning; adding extra spices or taco seasoning boosted the flavor significantly.
- Ease of prep: The recipe is straightforward and easy to follow, with simple sheet pan preparation.
- Suggestions: Use less red onion in the pico as directed, and consider adding a sauce or lime crema to brighten the bean mixture.
Reviews from our home cooks
The roasted black-bean "succotash" was an interesting, economical idea that I might use in future when I need a cheap nutritious meal, but it wasn't my favorite. Also, I think there was something wrong with the tilapia. It tasted "off." Maybe you should look into the practices of the fish farm. You can get away with feeding absolute trash to those animals ... but then their flesh tastes like trash too.
My package didn't come with the Mexican seasoning so I improvised with some taco seasoning I had on hand. But WOW! This was so incredibly good!
Too much red onion in the salsa according to directions
