Roasted Tilapia with Pumpkin and Sage

Instructions

1. 1

   Preheat oven to 400°F (200°C). On a large baking sheet, toss the pumpkin cubes with 2 tablespoons of olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes until starting to soften.

   Tip: Cut pumpkin into uniform sizes so they cook evenly.

2. 2

   While pumpkin roasts, pat the tilapia fillets dry with paper towels and season both sides with remaining salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add shallots and sauté for 2 minutes until softened, then add minced garlic and cook for 30 seconds.

   Tip: Don't let garlic burn; it becomes bitter quickly.

4. 4

   Add the sage leaves to the skillet and cook for 1 minute until fragrant. Push the shallot-sage mixture to the sides of the pan.

   Tip: Sage becomes crispy and releases its oils when toasted lightly.

5. 5

   Place tilapia fillets in the center of the skillet and sear for 2 minutes per side until lightly golden.

   Tip: Handle fillets gently as tilapia is delicate and breaks easily.

6. 6

   Remove the pumpkin from the oven and add it to the skillet with the tilapia. Scatter the pumpkin seeds over the top and drizzle with lemon juice.

   Tip: The pumpkin seeds will toast in the residual heat.

7. 7

   Transfer the entire skillet to the preheated oven and bake for 8-10 minutes until tilapia flakes easily with a fork.

   Tip: Fish cooks quickly; check at 8 minutes to avoid overcooking.

8. 8

   Remove from oven and place the butter in the pan to melt over the residual heat. Sprinkle with fresh thyme and serve immediately straight from the skillet.

   Tip: Brown butter adds nutty richness and complements both the pumpkin and sage.