Roasted Tilapia with Radish and Lemon Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the tilapia fillets dry with paper towels and season both sides generously with sea salt and black pepper.

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

2. 2

   In a large bowl, toss the halved radishes with 2 tablespoons of olive oil, minced garlic, fresh thyme, and a pinch of salt. Spread them on a separate baking sheet and roast for 15 minutes until they develop golden edges and become tender.

   Tip: Roasting radishes mellows their peppery bite and adds a subtle sweetness.

3. 3

   Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the tilapia fillets skin-side up in the pan and cook for 2-3 minutes until golden.

   Tip: Keep the skin-side up initially to develop a nice crust on the bottom.

4. 4

   Transfer the skillet to the preheated oven and bake for 10-12 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Do not overcook tilapia as it becomes dry quickly.

5. 5

   While the fish cooks, prepare the lemon butter sauce by melting butter in a small saucepan over low heat. Add the sliced shallot and sauté for 1 minute until fragrant.

   Tip: Keep the heat low to prevent the butter from browning too quickly.

6. 6

   Add fresh lemon juice and lemon zest to the butter sauce and stir gently. Remove from heat and fold in the fresh dill.

   Tip: Add the herbs at the very end to preserve their bright color and fresh flavor.

7. 7

   Remove the fish from the oven and arrange the roasted radishes around and on top of each fillet. Drizzle the warm lemon butter sauce over the fish and radishes.

   Tip: The hot fish will warm the sauce perfectly just before serving.

8. 8

   Serve immediately, garnishing with additional fresh thyme sprigs and a light dusting of lemon zest if desired.