Roasted Tilapia with Edamame

Instructions

1. 1

   Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes for quick dishwashing.

2. 2

   Pat the tilapia fillets dry with paper towels and place them on the prepared baking sheet, spacing them evenly.

   Tip: Dry fish gets better browning and crisper edges when roasted.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, salt, and pepper to create your seasoning mixture.

   Tip: Mix the seasoning ahead of time so you can work quickly with the delicate fish.

4. 4

   Brush the tilapia fillets generously with the seasoning mixture on both sides, then arrange the thawed edamame and halved cherry tomatoes around the fish on the baking sheet.

   Tip: Don't crowd the pan; spread vegetables in a single layer for even roasting.

5. 5

   Scatter the sliced red onion over the vegetables and drizzle everything with the remaining seasoning oil, then pour the vegetable broth into the bottom of the pan.

   Tip: The broth keeps the fish moist and creates a light, flavorful pan sauce.

6. 6

   Roast in the preheated oven for 15-20 minutes, until the fish flakes easily with a fork and the edamame are lightly browned.

   Tip: Tilapia cooks quickly; check at 15 minutes to avoid overcooking dry fish.

7. 7

   Carefully remove the baking sheet from the oven and divide the roasted tilapia, edamame, and vegetables among four serving plates, spooning any pan juices over the top.

   Tip: Serve immediately while the fish is hot and the vegetables retain their texture.