Ingredients:

  • 1 lb broccoli florets
  • 1 bunch asparagus, woody ends trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 6 oz tilapia fillets
  • 2 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1 lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large bowl, toss the broccoli, asparagus, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper until the vegetables are glistening.
  3. Spread the vegetables across the baking sheet, leaving a clear space in the center for the fish.
  4. Roast the vegetables for 5–7 minutes before adding the fish.
  5. While vegetables are pre-roasting, whisk together the melted butter, lemon juice, minced garlic, paprika, and oregano in a small bowl.
  6. Pat the tilapia fillets dry with a paper towel and place them in the center of the pan.
  7. Brush the garlic-herb butter generously over each fillet and top each piece of fish with a thin slice of lemon.
  8. Return the pan to the oven and roast for another 8–12 minutes until the fish is opaque and flakes easily with a fork.
  9. Garnish with fresh chopped parsley before serving.