Garlic Herb Tilapia Zucchini (Print View)

Tender tilapia paired with zucchini and cherry tomatoes, seasoned with garlic and herbs for a vibrant meal.

# Components:

→ Seafood

01 - 4 tilapia fillets (5-6 oz each), patted dry

→ Vegetables

02 - 2 medium zucchinis, sliced into half-moons
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, thinly sliced

→ Marinade and Seasonings

05 - 3 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Zest of 1 lemon
13 - Juice of 1/2 lemon

→ Garnish

14 - Lemon wedges
15 - Fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, garlic, parsley, basil, oregano, salt, pepper, lemon zest, and lemon juice until well combined.
03 - Place zucchini, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with half the marinade and toss to coat. Spread vegetables in an even layer, leaving space for the fish.
04 - Position tilapia fillets on the pan among the vegetables. Spoon the remaining marinade evenly over the fish.
05 - Roast in the preheated oven for 16-18 minutes, or until fish flakes easily with a fork and vegetables are tender.
06 - Garnish with lemon wedges and extra parsley. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks together in one pan, which means minimal dishes and maximum flavor as the fish juices mingle with roasted vegetables.
  • It's genuinely fast enough for a weeknight but impressive enough to serve when someone asks what's for dinner.
  • The combination of fresh herbs and lemon keeps it bright and healthy without tasting like you're being virtuous.
02 -
  • Pat your fish completely dry before cooking, otherwise you'll get steamed tilapia instead of that subtle caramelization that makes all the difference.
  • Don't skip spreading the vegetables in a single layer first—they need to make contact with the hot pan to develop flavor, not sit in a pile and steam.
03 -
  • Don't rinse your fish fillets unless absolutely necessary—water on the surface prevents browning and creates steam.
  • If your oven runs hot, start checking at 14 minutes because overcooked fish turns into rubber and no sauce can rescue that.
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