Sheet Pan Lemon Herb Tilapia and Asparagus

Tender lemon-garlic tilapia roasts alongside asparagus on one sheet pan for an easy, fresh 25-minute dinner.

Prep: 10 min · Cook: 12 min · Yield: 4 · Method: Oven

Ingredients

• 4 tilapia fillets
• 1 lb asparagus
• 1 lemon
• 2 cloves garlic
• 2 tbsp fresh parsley
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment. — 425°F
2. Trim the asparagus ends. Mince the garlic, chop the parsley, and cut the lemon in half. Zest half the lemon, then squeeze 1 tablespoon juice from it. (about 5 min)
3. Toss the asparagus with half the olive oil, half the garlic, ¼ teaspoon salt, and a pinch of pepper. Arrange it on one side of the pan. (about 2 min)
4. Pat the tilapia dry. Place the fillets on the pan and rub them with the remaining oil. Season with the remaining salt and pepper, then top with the remaining garlic, lemon zest, parsley, and lemon juice. (about 3 min)
5. Roast for 10 to 12 minutes, until the asparagus is tender and the thickest part of each fillet reaches 145°F and flakes easily with a fork. (about 12 min) — 425°F
6. Rest the fish for 2 minutes, then serve with the roasted asparagus and lemon wedges. (about 2 min)