Sheet Pan Pistachio Tilapia

Preheat oven to 400ºF and line a jelly roll pan with a piece of parchment paper

Peel and slice the carrots into ¼ inch thick coins. Place in a resealable bag with olive oil, salt and pepper. Shake to evenly coat the carrots. Pour the carrots onto parchment-lined pan and evenly spread out. Roast in a 400ºF oven for 15 minutes.

Meanwhile, crush pistachios and stir on a plate with fresh Parmesan cheese so they are evenly combined. Coat each piece of tilapia with mayonnaise. Coat each fillet on both sides wirth pistachio mixture.

After carrots have cooked for 15 minutes, remove from oven and turn oven temperature up to 450ºF. Flip carrots and push towards the sides of the pan to make room for tilapia fillets. Arrange coated fish along center of pan. Return fish to oven and cook for an additional 8–10 minutes. The fish is done cooking once it starts to become flaky and reaches an internal temperature of 145ºF.

Serve tilapia with just carrots for a low carb meal or with a starch.