Sheet Pan Garlic Butter Tilapia

Yield: 4 servings

Prep: 15

Cook: 15

Total: 30

30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever! With roasted asparagus and cherry tomatoes.

4.8 stars (16 ratings)

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.

This Sheet Pan Garlic Butter Tilapia recipe is brought to you by DAMN DELICIOUS

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