Sheet Pan Garlic Butter Tilapia
Sheet Pan Garlic Butter Tilapia
Yield: 4 servings
prep time: 15 minutes cook time: 15 minutes total time: 30 minutes
30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever!
With roasted asparagus and cherry tomatoes.
Ingredients:
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice, or more, to taste
- 1 teaspoon Italian seasoning
- 1 pound asparagus, trimmed
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 4 (6-ounce) tilapia fillets
- 1 1/2 cups cherry tomatoes
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; reserve 2 tablespoons and set aside.
- Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place tomatoes in a single layer in the middle of the prepared baking sheet. Stir in remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place tilapia in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture.
- Place into oven and bake until fish flakes easily with a fork and the tomatoes begin to burst and have softened, about 11-13 minutes.
- Serve with reserved butter mixture, garnished with parsley, if desired.