YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Roasted Asparagus and Cherry Tomatoes
Pan-seared tilapia fillets served with oven-roasted asparagus and cherry tomatoes, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Tilapia Fillets
1 cup Asparagus spears
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1/2 Lemon
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.
Drizzle the vegetables with one teaspoon of olive oil and season with a pinch of salt and pepper.
Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes are blistered.
While the vegetables roast, pat the tilapia fillets dry with a paper towel and season both sides with garlic powder, salt, and pepper.
Heat the remaining teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Add the tilapia to the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the seared tilapia alongside the roasted vegetables and finish with a generous squeeze of fresh lemon juice.