Roasted Tilapia with Brussels Sprout and Lemon Herb Crust

Instructions

1. 1

   Preheat oven to 425°F. On a large rimmed baking sheet, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 12 minutes until they begin to turn golden.

   Tip: Cut Brussels sprouts evenly so they cook at the same rate.

2. 2

   While Brussels sprouts roast, mix panko breadcrumbs, Parmesan, parsley, thyme, lemon zest, 1 minced garlic clove, salt, and pepper in a small bowl. Drizzle in remaining 1 tablespoon olive oil until mixture resembles coarse sand.

   Tip: The breadcrumb mixture holds better when slightly moistened with oil.

3. 3

   Remove baking sheet from oven and push Brussels sprouts to the sides, creating space for the fish. Pat tilapia fillets dry with paper towels and arrange them in the center of the sheet.

   Tip: Dry fish prevents the herb crust from sliding off during cooking.

4. 4

   Brush each tilapia fillet with Dijon mustard, then press the herb-panko mixture onto the top and sides of each fillet, using about 3 tablespoons per piece.

   Tip: The mustard acts as an adhesive, helping the crust stay attached.

5. 5

   Return baking sheet to oven and roast for 12-14 minutes until fish is opaque and flakes easily with a fork, and Brussels sprouts are deeply caramelized.

   Tip: Don't overcook tilapia; it dries out quickly due to its mild, delicate texture.

6. 6

   While fish cooks, melt butter in a small saucepan over low heat. Add remaining 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice.

   Tip: Keep heat low to prevent the garlic from burning and turning bitter.

7. 7

   Transfer roasted tilapia and Brussels sprouts to serving plates. Drizzle the warm lemon-garlic butter over the fish and Brussels sprouts, garnishing with fresh parsley and extra lemon zest if desired.

   Tip: Serve immediately while the crust is still crispy and the fish is warm.