Roasted Tilapia with Artichoke
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Tilapia is incredibly mild and flaky, making it perfect for pairing with tender artichoke hearts, and the fish is packed with lean protein that keeps me satisfied without weighing me down. The whole dish comes alive with fresh lemon juice, garlic, and thyme, creating something that feels elegant enough for company but couldn't be simpler to pull off. You'll love how the white wine and butter create a light, silky sauce that brings everything together beautifully.
Ella x
Ingredients
- 4tilapia fillets(6 oz each)
- 1½ poundsfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 118 mldry white wine
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss artichoke hearts with 2 tablespoons olive oil, 2 minced garlic cloves, half the salt, and pepper. Spread on a baking sheet and roast for 12 minutes until golden.
Tip: Cut artichokes vertically so the flat side caramelizes beautifully.
- 2
Pat tilapia fillets dry with paper towels. Arrange them over the partially roasted artichokes on the same baking sheet, leaving space between fillets.
Tip: Dry fish ensures better browning and a crispy exterior.
- 3
In a small bowl, whisk together remaining olive oil, remaining garlic, lemon juice, white wine, thyme, and remaining salt. Drizzle the mixture over the tilapia and artichokes.
- 4
Return the baking sheet to the oven and roast for 12-13 minutes until the tilapia is opaque and flakes easily with a fork.
Tip: Tilapia cooks quickly, so watch carefully to avoid overcooking.
- 5
Remove from oven and dot the butter over the tilapia fillets while they're still hot, allowing it to melt and create a silky sauce.
Tip: The residual heat will melt the butter into a glossy finish.
- 6
Garnish with fresh chopped parsley and serve immediately with the pan juices spooned over each plate.
Tip: Serve with crusty bread to soak up the delicious lemon-wine sauce.
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