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.
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This looks delicious and healthy, plus, reminds me of Mediterranean sea…. 🙂
Looks great, is very appetizing
Tilapia is the most contaminated fish you can eat.
Then by all means, don’t eat it.
This looks like a perfect weeknight dinner! Thanks for sharing =)
Do you think this sauce would taste just as good with zucchini instead of asparagus?
Yes, absolutely.
You should research farmed fish…..
please advocate wild sustainable seafood
Her website is for teaching recipes, its your job to decide what ingredients and where you buy them
I’m not a fan of tilapia. Can you recommend another fish that will work as well?
Salmon.
Cod
Hi~ thanks for the recipe! I was wondering what other veggie could work besides tomatoes?
Bell peppers! 🙂
This looks yummy. Do you think the sauce would work using ghee or olive oil instead of butter?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks delicious!!! BUT I am afraid to buy fish/shrimp~~read all the time how they are raised and not to eat them~~I am afraid to buy it! PS: love your recipes and comments!!
I agree…tilapia is a very, very toxic fish…don’t understand why it is on the market?
What is it that makes tilapia toxic? I don’t think it is on the mercury list?
Tilapia is a fresh water fish. Very safe to eat