Garlic Herb Tilapia Zucchini (Printable Version)

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

# Needed Ingredients:

→ 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 & 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 - Extra chopped parsley

# Steps:

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, minced 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 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 -
  • The entire meal roasts together, meaning minimal cleanup and maximum flavor mingling on one pan.
  • Fish that's actually tender and flaky instead of dry, because roasting at the right temperature does the heavy lifting for you.
  • It tastes like you spent way more time than you actually did, which is the dream on busy weeknights.
02 -
  • Patting your fish dry is non-negotiable—wet fillets steam instead of roast, and that's the difference between tender and mushy.
  • Don't crowd the pan or skip the space between vegetables and fish; they each cook at their own speed and crowding traps steam that makes everything soggy.
03 -
  • Use good olive oil because you're not cooking it very long or hot, so its flavor matters enormously to the final taste.
  • Taste your lemon juice before you add it—if it's bitter or off, it'll make the whole dish taste wrong, so sometimes fresh lemon is worth buying just for this.
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