Roasted Tilapia with Celery
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Tilapia is such a mild, delicate fish that pairs beautifully with roasted celery and a bright lemon sauce. Beyond being delicious, tilapia is packed with lean protein and omega 3 fatty acids that are wonderful for heart health. What I love most is how simple the whole process is, with minimal prep work and just one pan to clean. Fresh thyme and garlic transform these humble ingredients into something truly special.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 4celery stalks(cut into 3-inch pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Pat tilapia fillets dry with paper towels and season both sides with sea salt and black pepper.
Tip: Drying the fish helps it develop a better texture during roasting.
- 2
Arrange celery pieces on a large baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic. Roast for 8 minutes until the celery begins to soften slightly.
Tip: Precooking the celery ensures it will be tender and cooked through at the same time as the fish.
- 3
Remove baking sheet from oven and nestle the seasoned tilapia fillets among the celery pieces. Drizzle fish with remaining 1 tablespoon of olive oil.
- 4
Pour white wine around (not over) the fish and celery. Place a thyme sprig on top of each fillet and dot with butter pieces.
Tip: The wine adds moisture and flavor to the dish while steaming the delicate fish.
- 5
Return to oven and bake for 12-15 minutes until tilapia is opaque and flakes easily with a fork.
Tip: Tilapia cooks quickly, so watch carefully to avoid overcooking and drying it out.
- 6
Carefully transfer tilapia and celery to serving plates. Drizzle the pan juices and melted butter over the fish, then squeeze fresh lemon juice over each portion before serving.
Tip: The accumulated pan juices create a light sauce that ties all the flavors together beautifully.
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