Lemon-Herb Baked Tilapia with Roasted Asparagus

Steps

Every amount is written into the step where you use it.

Lemon-Herb Baked Tilapia

1. Pat the four 6-oz tilapia fillets dry with paper towels, then zest and juice 1 lemon and mince 4 garlic cloves. 5 min
2. Finely chop 3 tablespoons fresh parsley and strip 1 tablespoon fresh thyme leaves; combine with the lemon zest, minced garlic, ½ teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. 4 min
3. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with a little of the 2 tablespoons olive oil. 8 min
4. Arrange the tilapia fillets in the prepared dish, drizzle with the remaining olive oil and the lemon juice, then spread the herb mixture evenly over the tops. 3 min
5. Lay the lemon rounds over and around the fillets and dot the tops with the 2 tablespoons butter cut into small pieces. 2 min
6. Bake uncovered at 400°F for 14–16 minutes, until the fish flakes easily with a fork and is opaque throughout. 15 min
7. Transfer the fillets to plates, spoon any pan juices over the top, and garnish with the roasted lemon rounds. 2 min

Roasted Asparagusside

1. Snap the woody ends off 1½ pounds asparagus and spread the spears in a single layer on a rimmed baking sheet. 4 min
2. Drizzle with 1½ tablespoons olive oil, then sprinkle with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder; toss to coat evenly. 2 min
3. Roast at 400°F for 12–14 minutes, until the spears are tender with lightly caramelized tips. 13 min
4. Transfer the asparagus to a serving platter, squeeze ½ lemon over the top, and finish with 2 tablespoons finely grated parmesan if using. 2 min