Roasted Tilapia with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Line a large roasting tray with parchment paper for easy cleanup.

   Tip: A preheated oven ensures even cooking of both the fish and vegetables.

2. 2

   Arrange the courgette strips on the prepared tray, drizzle with 3 tablespoons of olive oil, season with half the salt and pepper, and toss to coat evenly.

   Tip: Spread them in a single layer so they caramelize rather than steam.

3. 3

   Roast the courgettes for 12 minutes until they begin to soften and develop light golden edges.

   Tip: This head start prevents the vegetables from being undercooked when the fish finishes.

4. 4

   While courgettes roast, pat the tilapia fillets dry with paper towels and season both sides with remaining salt, pepper, and red pepper flakes.

   Tip: Dry fish cooks better and develops better colour.

5. 5

   Mix the softened butter with minced garlic, fresh thyme, and the zest of half the lemon in a small bowl.

   Tip: Making herb butter ahead saves time and ensures even distribution of flavours.

6. 6

   Remove the tray from the oven, nestle the tilapia fillets among the courgettes, and spread a teaspoon of herb butter on each fillet.

   Tip: Arrange fish skin-side up for a more appealing presentation.

7. 7

   Drizzle the remaining 2 tablespoons of olive oil around the tray, squeeze lemon juice over everything, and add wine if using.

   Tip: The liquid helps keep the delicate fish moist while roasting.

8. 8

   Return to the oven and roast for 12-15 minutes until the fish flakes easily with a fork and is opaque throughout.

   Tip: Tilapia cooks quickly; check at 12 minutes to avoid overcooking.

9. 9

   Transfer to serving plates, spoon the pan juices over the top, and garnish with fresh lemon wedges and any remaining thyme.

   Tip: The cooking liquid is flavourful and helps finish the dish beautifully.