Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lemon, thinly sliced into rounds
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat the tilapia fillets completely dry to ensure the sauce adheres and the fish doesn't steam.
  3. Toss the trimmed asparagus and cherry tomatoes directly on the baking sheet with olive oil, salt, and pepper. Spread them toward the edges, leaving four clear spaces in the center for the fillets.
  4. In a small mixing bowl, whisk together the melted butter, lemon juice, minced garlic, paprika, salt, and pepper.
  5. Place the tilapia fillets in the center of the pan and brush the lemon butter mixture generously over each fillet.
  6. Place one fresh lemon slice on top of each fillet.
  7. Bake for 10 to 15 minutes until the fish is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).