Roasted Tilapia with Aubergine

Instructions

1. 1

   Preheat your oven to 200°C (400°F). While it heats, toss the cubed aubergine with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and thyme on a large baking sheet.

   Tip: Cutting aubergine into uniform pieces helps them cook evenly and develop a golden exterior.

2. 2

   Roast the aubergine alone for 12 minutes until it begins to soften and the edges turn golden brown.

   Tip: Don't skip this step—pre-roasting the aubergine ensures it becomes tender while the fish cooks.

3. 3

   Remove the baking sheet from the oven and push the aubergine to the sides. Arrange the tilapia fillets in the center of the sheet and scatter the red onion and cherry tomatoes around them.

   Tip: Pat the fish dry with paper towels before placing it on the hot sheet for better browning.

4. 4

   Drizzle the fish fillets with 2 tablespoons of olive oil, then season generously with salt and pepper. Sprinkle the remaining garlic over the fish, squeeze lemon juice on top, and scatter the lemon zest across everything.

   Tip: The lemon juice prevents the fish from drying out and adds brightness to the dish.

5. 5

   Return to the oven and roast for 12-13 minutes until the tilapia is opaque and flakes easily with a fork, and the tomatoes are blistered.

   Tip: Tilapia cooks quickly—check for doneness at 11 minutes to avoid overcooking.

6. 6

   Remove from the oven and sprinkle fresh parsley over the entire dish just before serving.

   Tip: Adding fresh herbs at the end preserves their vibrant flavor and aroma.