Roasted Tilapia with Artichoke

Instructions

1. 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. 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. 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. 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. 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. 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.