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Baked Tilapia With Steamed Asparagus – Light, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tilapia fillets – 4 fillets (about 4–6 oz each), thawed if frozen
  • Olive oil – 2 tablespoons
  • Lemon – 1 large (zest and juice), plus extra wedges for serving
  • Garlic – 2–3 cloves, minced
  • Fresh herbs – 2 tablespoons chopped parsley (or dill, basil, or cilantro)
  • Paprika – 1 teaspoon (smoked or sweet)
  • Salt and black pepper – to taste
  • Asparagus – 1 pound, woody ends trimmed
  • Butter – 1 tablespoon (optional, for finishing)
  • Red pepper flakes – a pinch (optional)
  • Extra-virgin olive oil or melted butter – for drizzling the asparagus

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup. Pat the tilapia dry with paper towels.
  2. Make the lemon-garlic mix: In a small bowl, combine olive oil, lemon zest, half the lemon juice, minced garlic, paprika, half the chopped herbs, and a pinch of salt and pepper.
  3. Season the fish: Place tilapia on the prepared sheet. Spoon the lemon-garlic mixture evenly over the fillets. Add a light sprinkle of salt and pepper if needed.
  4. Bake: Bake for 10–12 minutes, depending on thickness. The fish is ready when it flakes easily with a fork and turns opaque. Thicker fillets may need another 2 minutes.
  5. Prep the asparagus: While the fish bakes, set up a steamer basket over a pot with an inch of simmering water. Add the asparagus, cover, and steam for 3–5 minutes, until bright green and tender-crisp.
  6. Finish the asparagus: Transfer asparagus to a plate. Toss with a drizzle of olive oil or a pat of butter, the remaining lemon juice, a pinch of salt, black pepper, and red pepper flakes if you like heat.
  7. Finish the fish: When the tilapia is done, sprinkle with the remaining chopped herbs. Add a small dab of butter on each fillet if you want extra richness.
  8. Serve: Plate the fish with the asparagus. Add lemon wedges on the side. Taste and adjust seasoning—sometimes an extra squeeze of lemon makes everything pop.