Lemon Herb Tilapia with Asparagus (Printable)

Flaky lemon-herb tilapia with crisp steamed asparagus for a light, healthy dinner.

# What You Need:

→ Fish & Marinade

01 - 2 tilapia fillets, approximately 5.3 oz each
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon fresh dill, chopped or 0.5 teaspoon dried dill
08 - 0.25 teaspoon salt
09 - 0.125 teaspoon black pepper

→ Vegetables

10 - 8.8 oz asparagus, trimmed
11 - 1 teaspoon olive oil
12 - Pinch of salt
13 - Pinch of black pepper

→ Garnish

14 - Lemon wedges
15 - Extra chopped parsley

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper.
03 - Pat the tilapia fillets dry and place them on the prepared baking sheet. Brush both sides generously with the lemon-herb mixture.
04 - Bake tilapia for 12 to 15 minutes, or until the fish flakes easily with a fork.
05 - While the fish bakes, bring a pot of water to a boil and set a steamer basket on top. Add asparagus, cover, and steam for 4 to 5 minutes until just tender and bright green.
06 - Toss steamed asparagus with olive oil, salt, and pepper.
07 - Serve tilapia fillets alongside the asparagus. Garnish with lemon wedges and extra parsley if desired.

# Expert Advice:

01 -
  • It's ready in 25 minutes total, which means you can have something restaurant-quality on the table faster than you'd think.
  • The lemon-herb coating keeps the fish impossibly moist while the asparagus stays snappy and green, so everything tastes fresh rather than overdone.
  • No heavy cream or complicated techniques, just straightforward cooking that lets the ingredients shine without pretension.
02 -
  • Patting the fish dry before seasoning is essential, any moisture on the surface will prevent the herbs from sticking and the fish from developing that light golden edge.
  • Don't overcrowd your baking sheet and don't skip checking the fish at the 12 minute mark, since fillets cook fast and overcooked fish is dry fish.
  • Asparagus thickness varies wildly, so use the tender-snap test rather than relying on timing alone, it's your best guide to perfect doneness.
03 -
  • Use a meat thermometer if you're nervous about doneness, fish is done at 63°C (145°F) internal temperature, no guessing required.
  • Let your tilapia fillets sit at room temperature for 10 minutes before cooking, this helps them cook evenly without the edges drying out.
  • Make the herb mixture in a shallow bowl and dip your brush into it each time rather than applying from the same brush, this prevents drips and waste.
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