Roasted Tilapia with Leek and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F. Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper.

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

2. 2

   Heat 1 tablespoon of butter and the olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they become soft and lightly golden.

   Tip: The leeks should caramelize gently without burning for the best flavor.

3. 3

   Push the cooked leeks to the sides of the skillet and add the minced garlic to the center, cooking for about 30 seconds until fragrant.

4. 4

   Pour the white wine into the skillet and let it simmer for 1 minute to reduce slightly. Distribute the leeks evenly across the bottom of the pan.

   Tip: The wine adds acidity and depth to the sauce while the alcohol cooks off.

5. 5

   Place the seasoned tilapia fillets directly on top of the leeks and arrange the fresh thyme sprigs around the fish.

   Tip: Don't overlap the fillets so they cook evenly and develop a nice crust.

6. 6

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

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

7. 7

   Remove from the oven and discard the thyme sprigs. In a small bowl, whisk together the remaining 3 tablespoons of butter, lemon juice, and lemon zest until combined.

   Tip: Making the lemon butter as a finishing touch keeps it fresh and prevents it from breaking during cooking.

8. 8

   Drizzle the lemon butter mixture over the tilapia and leeks, then garnish with fresh chopped parsley. Serve immediately while hot.

   Tip: The warm fish will gently melt the butter, creating a silky sauce.