30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever! With roasted asparagus and cherry tomatoes.
4.7 stars (15 ratings)
Ingredients
¼cupunsalted butter, melted
4clovesgarlic, minced
2tablespoonsfreshly squeezed lemon juice, or more, to taste
1teaspoonItalian seasoning
1poundasparagus, trimmed
4tablespoonsolive oil, divided
Kosher salt and freshly ground black pepper, to taste
46-ounce tilapia fillets
1 ½cupscherry tomatoes
2tablespoonschopped 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.