Roasted Tilapia with Fennel

Instructions

1. 1

   Preheat your oven to 400°F. Arrange the sliced fennel in a single layer on a large baking sheet, drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, and roast for 10 minutes until starting to soften.

   Tip: Toast the fennel seeds in a dry pan for 1 minute before adding to enhance their aromatic flavor.

2. 2

   Remove the baking sheet from the oven and scatter the minced garlic and toasted fennel seeds over the fennel. Arrange lemon slices among the fennel pieces and pour the white wine around the vegetables.

3. 3

   Pat the tilapia fillets dry with paper towels and season both sides with the remaining salt and pepper. Brush each fillet with the remaining 2 tablespoons of olive oil.

   Tip: Drying the fish ensures a better texture and prevents sticking to the pan.

4. 4

   Create a bed in the center of the fennel mixture and place the tilapia fillets on top. Top each fillet with a small pat of butter and a sprig of fresh thyme.

5. 5

   Return the baking sheet to the oven and roast for 12-15 minutes, until the fish is opaque and flakes easily with a fork. The flesh should appear white throughout with no translucent areas.

   Tip: Don't overcook tilapia as it's a delicate fish that dries out quickly.

6. 6

   Remove from the oven and let rest for 2 minutes. Transfer to serving plates, spooning the roasted fennel, pan juices, and lemon slices around each fillet.

7. 7

   Finish with a generous sprinkle of fresh chopped parsley and serve immediately while hot.

   Tip: Drizzle any remaining pan juices over the top for extra flavor and moisture.