Sheet Pan Garlic Butter Tilapia
30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever! With roasted asparagus and cherry tomatoes.
I think it’s safe to say my birthday week has come to a halt.
After an entire sheet cake and 4971 mini donuts, I don’t think I can celebrate another day.
So I’ll be here, stuffing my face with this.
No wait.
I’ll be stuffing my face with that lemon butter sauce.
No need for fish or veggies.
I don’t care that it’s on the same sheet pan.
Just that butter sauce for me.
K, thanks.
Sheet Pan Garlic Butter Tilapia
30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever! With roasted asparagus and cherry tomatoes.
Ingredients
- ¼ 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 ½ cups cherry tomatoes
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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.
Did you make this recipe?
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Delicious and flavorful fish and asparagus- didn’t make the tomatoes. The fish was cooked perfectly for us at 15 minutes. Didn’t have lemon and tasted great even without it. Thanks for the recipe.
I’m going to try this with cod. Looks delicious!
Delicious meal– thanks for the recipe 🙂 And for those interested in the “bottom line” on tilapia, you may be interested in this article http://www.berkeleywellness.com/healthy-eating/food/food-safety/article/truth-about-tilapia 🙂
Thank you for sharing this article.
YES! It was perfect! And super simple. Beats the heck out of overcooked pork chops or greasy hamburgers. It was great as is, and I can’t wait to tweak it to suit the seasons. THANK YOU!
I made this tonight. Was soooo easy. I doubled the recipe and the kids finished it off. I only got a few bites. Was simple and delicious. Tilapia worked great. Thank you!
I made this tonight. It was really good. I did sprinkle some blackening seasoning on the fish. Thanks for the recipe. I was getting tired of fish tacos lol
I just made this tonight for dinner and it was great, I loved it! I followed the recipe to the T and I was not disappointed. I will definitely be making this again. Thank you Chungah!
Totally loved this tonight! Used shrimp instead of tilapia because that’s what I had. Very yummy!
I think some of these remarks about Tilapia need further investigation. “Tilapia, in short, is an environmentally friendly, lean, low-calorie source of protein. We need all of those we can get.” (Washington Post)
Depending on the country where it is farmed could be an important factor.
Read up folks and don’t automatically discount this low calorie protein. I’m trying this recipe tonight! Sounds delish!!
I tried this last night and it was amazing! The fish literally melted in my mouth, and I wasn’t sure how I would like the tomatoes but they were fantastic too. This is definitely going into regular rotation, thanks for sharing!
I saw a video of how they raise Tilapia. I would not eat it. I made recipe with Cod. It was good. I do not buy farm raised any fish.
Do you know the nutritional information?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Thank you for this recipe – I made it tonight and my entire family loved it and I loved how easy it was! Great recipe!
Hi! We LOVE your recipes (that one pot pasta- OMG). I was wondering if there was something else we could substitute for the lemon juice in this recipe? My husband is not a fan of lemons, but I really want to cook more fish. We are at an impasse…
You can try to omit.
Just asked about chicken adaptation, but have now found your one pan baked chicken with asparagus. Will take chicken directions from it and meld with the sauce here. Hopefully that will work. Thanks. Only recently discovered your website and am thoroughly enjoying all the 5 things I’ve made so far. Now, I just come directly to your website and find what I want without searching the world wide web any further! Thanks.
We don’t like fish. Any suggestions for how I could adjust to use boneless chicken breasts?
Yes, you may need to adjust cooking time as needed.
Oh my. My husband and I just got done eating this dish and it was amazing! The only thing I noticed was that I had to roast it about 10 minutes more than the recipe, but it could very well be the oven I use (waiting to build and renting an apartment with different oven). I didn’t have Tilapia, so I use Swai which was just yummy! Thank you for yet another fantastic, easy recipe!
I’ve been wanting another recipe for fish and this sounds like something everyone will love!
That is a lot more than one pound of asparagus
BOOM! I made this tonight and it was fantastic. Asparagus isn’t good at the store right now so I switched to zucchini with the tomatoes and added baby bellas. The only true difference to the recipe…I added capers and a dusting of paprika. Thanks for the recipe. I usually pan sear, but this was so much easier and looked beautiful on the plate.
How did you slice zucchini?