Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 tbsp (15ml) olive oil
  • 1 medium (60g) lemon, thinly sliced into rounds
  • 2 tbsp (28g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the trimmed asparagus with 1 tbsp olive oil and a pinch of salt, then spread them in a single layer across the prepared baking sheet.
  3. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, dried oregano, salt, and pepper until well combined.
  4. Pat the tilapia fillets dry with paper towels to ensure the sauce adheres and the fish does not steam.
  5. Place the tilapia fillets directly on top of the asparagus bed on the baking sheet.
  6. Spoon the lemon garlic herb butter evenly over each fillet and top each piece of fish with a fresh lemon slice.
  7. Bake for 12–15 minutes until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C), and the asparagus is tender-crisp.