Sheet Pan Lemon Butter Tilapia and Veggies

Sheet Pan Lemon Butter Tilapia and Veggies

Ingredients:

  • 1/4 cup unsalted butter, melted
  • 3 tsp. minced garlic
  • 2-3 teaspoon Italian seasoning
  • 1/2 tsp. paprika
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
  • Zest of 1 lemon
  • Lemon slices (optional)
  • 4 (6-ounce) tilapia fillets
  • 2 cups sliced red, orange and yellow bell peppers
  • 1 lb. asparagus, cleaned and trimmed (can sub or add in sliced zucchini, red onions, cauliflower, green beans, grape tomatoes, or broccoli)
  • Kosher salt and freshly ground black pepper, to taste
Directions:
  1. Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper or cooking spray.
  2. Spread tilapia and veggies on the cookie sheet in a single layer.
  3. In a small bowl, whisk together butter, garlic, Italian seasoning, paprika, lemon juice and lemon zest; set aside.
  4. Season tilapia and vegetables with salt and pepper, to taste and drizzle with butter mixture.  Toss vegetables lightly to evenly coat.
  5. Top tilapia and vegetables with lemon slices and place into oven and bake until fish flakes easily with a fork, about 12-15 minutes.
  6. Serve immediately.  I like to serve mine with quinoa, mashed potatoes, sweet potatoes or mashed “cauliflower” potatoes.