Roasted Tilapia with Mushroom and Garlic Butter

Instructions

1. 1

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

   Tip: Drying the fish helps achieve better browning and prevents steaming.

2. 2

   Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add mushroom slices in a single layer and cook for 4-5 minutes until golden, stirring occasionally. Remove mushrooms and set aside.

   Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.

3. 3

   In the same skillet, add remaining olive oil and 1 tablespoon butter. Sauté shallots for 2 minutes until softened, then add minced garlic and thyme. Cook for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

4. 4

   Return the mushrooms to the skillet and stir well. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook for 2 minutes to reduce slightly.

   Tip: The wine adds depth and helps create a light sauce.

5. 5

   Push the mushroom mixture to the sides of the skillet and place tilapia fillets in the center. Drizzle with 1 tablespoon of lemon juice.

   Tip: Arranging fillets around the mushrooms keeps them from overcooking.

6. 6

   Transfer the entire skillet to the preheated oven and bake for 12-15 minutes until the tilapia is opaque and flakes easily with a fork.

   Tip: Tilapia cooks quickly; don't overbake or it will become dry.

7. 7

   Remove from oven and dot the tilapia with remaining 2 tablespoons of butter. Drizzle with remaining lemon juice and taste for seasoning, adjusting salt and pepper as needed.

   Tip: The butter finishes the dish with richness and helps carry the flavors.

8. 8

   Serve immediately, spooning the mushroom mixture and pan juices over each fillet with fresh thyme as garnish if desired.

   Tip: Pair with roasted vegetables or a light salad for a complete meal.