Sheet Pan Tilapia with Asparagus and Cherry Tomatoes
Flaky tilapia fillets bake alongside tender asparagus and burst cherry tomatoes on one sheet pan, finished with lemon and herbs for a bright, light dinner.
Ingredients
- 4 fillets tilapia fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 1 lemon, sliced into rounds
- 2 tbsp fresh lemon juice
- 2 cloves garlic cloves, minced
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
Instructions
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1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
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2
In a small bowl, stir together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic cloves, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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3
Spread 1 bunch trimmed asparagus and 2 cups halved cherry tomatoes on the sheet pan. Drizzle with two-thirds of the olive oil mixture and toss to coat. Push to the sides of the pan.
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4
Arrange 4 fillets tilapia fillets (about 6 oz each) in the center of the pan. Brush the remaining olive oil mixture over each fillet. Lay a few 1 sliced into rounds lemon rounds on top of each fillet.
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5
Roast for 14 to 18 minutes until the tilapia fillets (about 6 oz each) is opaque and flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and the asparagus is tender.
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6
Garnish with 2 tbsp chopped fresh parsley and serve immediately.