Coconut Thai Red Curry Tilapia

4 Tilapia Fillets (I marinated mine in Amino Acids for a couple of hours)
2 Parsnips, pill and cut in thin circles/rings
3 Handfuls of Brussels Sprouts, cleaned, stem cut off and then cut in half
1 Sweet Red Pepper, cut into long strips
Pam Butter Spray
Cilantro (just for a topper, don't really need)
Pepper
Garlic Salt
Trader Joe's Thai Red Curry Sauce (I just used the sauce I had left. I did not measure but I would say not more than 1/2 cup).
1/4C of Coconut

Parsnips and Brussels Sprouts...
Place the cut up Parsnips and Brussels Sprouts in a sprayed baking dish. Spray with Pam Butter Spray, sprinkle with pepper and garlic salt. Mix together, easiest way is with hand.
Bake @400 for 1hr, stirring once. I like crispy, so you may want less.

Tilapia...
I used my Pampered Chef baking dish
Spread a little sauce on bottom of pan
Add fillets to pan
Sprinkle coconut on top of fish
Add more sauce, just need enough to cover the fish-not a thick layer. Spread with a a spatula-softly.
Add the red pepper on top and your done!
Bake @400 for 30-40 minutes, just test a piece to make sure its done, should easily come apart if put a fork in it.
Once I platted the fish, I spooned on some of the juice that was in the pan.
Enjoy!

**I served with a leftover artichoke**