Roasted Tilapia with Watercress

Instructions

1. 1

   Preheat your oven to 400°F. Pat the tilapia fillets dry with paper towels and arrange them on a large baking sheet lined with parchment paper.

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

2. 2

   In a small bowl, combine the minced garlic, 2 tablespoons of olive oil, lemon juice, salt, and black pepper. Brush this mixture evenly over both sides of each fillet.

   Tip: Reserve some of the herb oil for drizzling on the watercress later.

3. 3

   Scatter the lemon slices and fresh thyme sprigs around the fish on the baking sheet. Drizzle with white wine to add moisture and flavor.

   Tip: The wine will steam the fish gently from below while the oven heat cooks it from above.

4. 4

   Roast the tilapia in the preheated oven for 15-18 minutes, until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid overcooking delicate tilapia; it cooks quickly and can become dry if left too long.

5. 5

   While the fish roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened.

   Tip: Keep the skillet handy so the watercress stays warm when combined with the hot shallots.

6. 6

   Add the fresh watercress and cherry tomatoes to the skillet, stirring gently for 1-2 minutes until the watercress is slightly wilted but still vibrant.

   Tip: Watercress wilts quickly, so watch it carefully to maintain its peppery crunch.

7. 7

   Remove from heat and stir in the butter until melted and combined. Taste and adjust seasoning with salt and pepper as needed.

   Tip: The butter adds richness and helps bind the watercress together.

8. 8

   Divide the watercress mixture evenly among four serving plates. Top each portion with a roasted tilapia fillet, including some of the pan juices and lemon slices from the baking sheet.

   Tip: The pan juices contain wonderful concentrated flavors that complement both the fish and greens.