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.
|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|
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.