Garlic Lemon Butter Baked Tilapia with Roasted Asparagus

• 4 tilapia fillets (about 4-6 oz each)
• 1 bunch asparagus (about 1 lb), trimmed
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional for mild heat)
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a small bowl, combine melted butter, minced garlic, lemon zest, lemon juice, dried parsley, paprika, salt, black pepper, and red pepper flakes (if using). Stir well to make the garlic lemon butter sauce.
3. Place the tilapia fillets on one side of the prepared baking sheet. Brush each fillet generously with the garlic lemon butter sauce.
4. On the other side of the baking sheet, spread the trimmed asparagus. Drizzle the asparagus with olive oil and season lightly with salt and pepper. Toss to coat evenly and arrange in a single layer.
5. Bake in the preheated oven for 12-15 minutes or until the tilapia flakes easily with a fork and the asparagus is tender-crisp.
6. Remove from the oven. Spoon any leftover garlic lemon butter sauce from the baking sheet over the fish and asparagus for extra flavor.
7. Garnish with freshly chopped parsley before serving. Serve immediately with lemon wedges if desired.

Chef tips

• If you don't have tilapia, you can substitute with other white fish like cod, haddock, or sole.
• For an even faster meal, use pre-minced garlic or garlic powder in a pinch, but fresh garlic yields the best flavor.
• Make sure to trim the woody ends of the asparagus for the best texture and taste.
• To keep the fish moist, avoid overbaking; check for doneness starting at 12 minutes depending on the thickness of your fillets.