Roasted Tilapia with Carrot and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. Arrange the carrot batons on a large baking sheet, drizzle with olive oil, half the salt, and a quarter teaspoon of pepper. Toss to coat evenly.

   Tip: Cut carrots to similar sizes so they roast uniformly.

2. 2

   Roast the carrots for 15 minutes until they begin to soften and develop light golden edges.

3. 3

   While carrots are roasting, pat the tilapia fillets dry with paper towels and season both sides with remaining salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking.

4. 4

   Remove the baking sheet from the oven and push carrots to the sides, creating space in the center for the fish fillets.

5. 5

   Place tilapia fillets skin-side down in the cleared center space of the baking sheet.

6. 6

   In a small bowl, combine 3 tablespoons softened butter, minced garlic, fresh thyme, lemon juice, and lemon zest. Spread this herb butter mixture over each tilapia fillet.

   Tip: The herb butter will melt over the fish as it cooks, infusing it with flavor.

7. 7

   Drizzle the remaining tablespoon of butter over the carrots and drizzle honey over the carrot batons for sweetness.

8. 8

   Return the baking sheet to the oven and roast for an additional 10-12 minutes until the tilapia is opaque and flakes easily with a fork, and carrots are tender and caramelized.

   Tip: Tilapia is delicate and cooks quickly, so avoid overcooking to prevent dryness.

9. 9

   Remove from oven and serve immediately, dividing the fish and roasted carrots among four plates.

   Tip: Spoon any pan juices over the fish for extra flavor.