Roasted Tilapia with Parsnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the parsnip batons with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes until they begin to soften and develop golden edges.

   Tip: Cut parsnips to uniform size so they cook evenly

2. 2

   While parsnips roast, prepare the herb butter by mixing softened butter with chopped parsley, thyme, minced garlic, lemon zest, and remaining salt and pepper in a small bowl.

   Tip: Make herb butter ahead of time and refrigerate until needed

3. 3

   Pat the tilapia fillets dry with paper towels and brush both sides with the remaining 1 tablespoon of olive oil. Season with salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking

4. 4

   Remove the baking sheet from the oven and nestle the seasoned tilapia fillets among the partially cooked parsnips. Drizzle the wine around the pan if using.

   Tip: Arrange fish skin-side up for better presentation

5. 5

   Return the baking sheet to the oven and roast for 10-12 minutes until the tilapia is opaque and flakes easily with a fork.

   Tip: Don't overcook tilapia as it becomes dry; check at the 10-minute mark

6. 6

   Remove from the oven and immediately top each tilapia fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Squeeze fresh lemon juice over everything.

   Tip: The residual heat will melt the butter perfectly without further cooking