NUTRITION

SERVINGS

INGREDIENTS

8 oz tilapia fillets

1.5 tbsp extra virgin olive oil

1 bunch asparagus

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the tilapia fillets dry with a paper towel to ensure the marinade sticks and place them on the other side of the sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture over both the tilapia fillets and the asparagus, tossing the spears gently to ensure they are evenly coated.

• 6

  Scatter the cherry tomatoes around the asparagus spears to add a burst of sweetness and color to the tray.

• 7

  Bake for 12 to 15 minutes until the tilapia is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 8

  Remove from the oven and garnish everything with a sprinkle of freshly chopped parsley before serving hot.