Roasted Tilapia with Garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.

   Tip: Parchment paper prevents sticking and makes cleanup effortless.

2. 2

   In a small bowl, combine minced garlic, 2 tablespoons olive oil, lemon zest, parsley, thyme, salt, and pepper to create a seasoning paste.

   Tip: Make this mixture while your oven preheats to save time.

3. 3

   Arrange tilapia fillets on the prepared baking sheet, skin-side down, spacing them evenly. Squeeze fresh lemon juice over each fillet.

   Tip: Pat the fillets dry before cooking to ensure they roast evenly without steaming.

4. 4

   Spread the garlic-herb mixture generously over the top of each tilapia fillet, dividing it equally among the four pieces.

   Tip: Don't be shy with the garlic mixture—it creates a flavorful crust as it roasts.

5. 5

   Scatter halved cherry tomatoes around the fillets on the baking sheet and drizzle everything with remaining 2 tablespoons of olive oil.

   Tip: The tomatoes will caramelize and release their juices to create a natural sauce.

6. 6

   Pour the white wine into the bottom of the baking sheet around (not over) the fillets to create a light pan sauce.

   Tip: The wine will reduce and mingle with the olive oil and tomato juices.

7. 7

   Roast in the preheated oven for 18-20 minutes, until the tilapia is opaque and flakes easily with a fork.

   Tip: Check doneness by inserting a fork into the thickest part of the fillet—it should break apart easily.

8. 8

   Remove from the oven and let rest for 2 minutes. Transfer fillets to serving plates and spoon the roasted tomatoes and pan juices over the top.

   Tip: A brief rest allows the residual heat to distribute evenly for moist, tender fish.