Serves 4
Ingredients:
🧈 ¼ cup unsalted butter, melted
🧄 4 cloves garlic, minced
🍋 2 tbsp freshly squeezed lemon juice, or more, to taste
🌿 1 tsp Italian seasoning
🥬 1 pound asparagus, trimmed
🫒 4 tbsp olive oil, divided
🧂 salt, to taste
freshly ground black pepper, to taste
🐟 4 (6-ounce ~170 g) tilapia fillets
🍅 1½ cups cherry tomatoes
🌿 2 tbsp chopped fresh parsley leaves
Directions:
Preheat oven to 425 degrees F (~220°C). 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 tbsp and set aside.
Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tbsp 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 tbsp 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.