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.
Prep Time:
Cook Time:
Total Time:
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 oils, divided |
| kosher salt and freshly ground black pepper, to taste | |
| 4 | (6-ounce) tilapia fillets |
| 1 1/2 cup | 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.
Source: damndelicious.net
