30 min. ONE sheet pan. Done and done. With the butteriest, flakiest fish ever! With roasted asparagus and cherry tomatoes.

I think it’s safe to say my birthday week has come to a halt.

After an entire sheet cake and 4971 mini donuts, I don’t think I can celebrate another day.

So I’ll be here, stuffing my face with this.

No wait.

I’ll be stuffing my face with that lemon butter sauce.

No need for fish or veggies.

I don’t care that it’s on the same sheet pan.

It’s just that butter sauce for me.


  • 1/4 cup unsalted butter, melted
  • Four cloves garlic, minced
  • Two tablespoons of freshly squeezed lemon juice, or more, to taste
  • One teaspoon of Italian seasoning
  • 1 pound asparagus, trimmed
  • Four tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Four 6-ounce tilapia fillets
  • 1 1/2 cups cherry tomatoes
  • Two tablespoons chopped fresh parsley leaves


  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, whisk together butter, garlic, lemon juice, and Italian seasoning; reserve two tablespoons and set aside.
  • Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper to taste.
  • Place tomatoes in a single layer in the middle of the prepared baking sheet. Stir in the remaining two tablespoons of olive oil; season with salt and pepper to taste.
  • Place tilapia in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture.
  • Place into oven and bake until fish flakes easily with a fork and the tomatoes begin to burst and have softened about 11-13 minutes.
  • Serve with reserved butter mixture, garnished with parsley, if desired.

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