Garlic Butter Tilapia with Quick Lemon Asparagus

• 4 tilapia fillets (about 4-5 ounces each)
• 1 pound fresh asparagus, trimmed
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the tilapia fillets dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika. Set aside.
2. Trim the tough ends off the asparagus and toss them with 1 tablespoon olive oil and a pinch of salt.
3. Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. Once hot, add the asparagus in a single layer. Sauté for about 5-7 minutes until tender-crisp, stirring occasionally, and then transfer to a plate.
4. In the same skillet, add the remaining 2 tablespoons butter. When melted, add minced garlic and cook for 30 seconds until fragrant – do not let it burn.
5. Carefully place the seasoned tilapia fillets in the skillet. Cook for 3-4 minutes on one side until golden and easily released from the pan, then gently flip and cook another 3-4 minutes until opaque and cooked through.
6. Add the lemon zest, lemon juice, and optional crushed red pepper flakes to the skillet in the last minute of cooking to create a light sauce that coats the fish.
7. Return the sautéed asparagus to the skillet and toss gently to combine with the lemon-garlic butter sauce.
8. Sprinkle everything with chopped fresh parsley before serving. Serve immediately with a wedge of lemon if desired.

Chef tips

• If tilapia isn’t available, substitute with other white fish fillets like cod or haddock.
• For a dairy-free version, swap butter for extra olive oil.
• Be careful not to overcook the tilapia; it should flake easily with a fork but remain moist.
• Use fresh garlic for best flavor, but garlic powder can substitute in a pinch (about 1/2 teaspoon).