Sheet Pan Garlic Butter Tilapia

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 oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 4 (6-ounce) tilapia fillets
• 1 1/2 cups cherry tomatoes
• 2 tablespoons chopped fresh parsley leaves

Method

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; reserve 2 tablespoons and set aside.
3. 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.
4. 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.
5. Place tilapia in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture.
6. 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.
7. Serve with reserved butter mixture, garnished with parsley, if desired.