Tilapia fillets with lemon butter, roasted vegetables, all baked on one pan—fresh, vibrant, and fuss-free.
# Ingredient list:
→ Fish & Protein
01 - 4 tilapia fillets (about 5–6 ounces each), fresh or thawed
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 1 medium zucchini, sliced
04 - 1 red bell pepper, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, sliced
→ Lemon Butter Sauce
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - Zest and juice of 1 large lemon
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried Italian herbs or oregano
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, optional
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Scatter halved baby potatoes evenly on the prepared sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 10 minutes.
03 - In a mixing bowl, whisk together melted butter, remaining olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and dried Italian herbs until well blended.
04 - Remove pan from oven. Add sliced zucchini, red bell pepper, cherry tomatoes, and red onion to the potatoes. Drizzle with half of the lemon butter sauce and toss vegetables to coat evenly.
05 - Push vegetables to the edges of the pan and place tilapia fillets in the center. Brush fillets generously with the remaining lemon butter sauce.
06 - Return pan to the oven. Roast for 12–14 minutes, or until tilapia is opaque and flakes easily with a fork and vegetables are tender.
07 - Remove from oven. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
