|15 min||15 min||4|
|1/4 cup||Butter, unsalted (melted)|
|4 clove(s)||Garlic (minced)|
|2 tbsp||Lemon juice (freshly squeezed; or more; to taste)|
|1 tsp||Italian herb seasoning, McCormick|
|454 gm||Asparagus (trimmed)|
|4 tbsp||Olive Oil, Extra Virgin ( divided)|
|4 fillet||Tilapia (6-ounce each)|
|1 1/2 cup||Cherry Tomatoes|
|2 tbsp||Parsley, fresh (chopped fresh)|
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; reserve 2 tablespoons and set aside.
Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste.
Place tomatoes in a single layer in the middle of the prepared baking sheet. Stir in remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Place tilapia in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture.
Place into oven and bake until fish flakes easily with a fork and the tomatoes begin to burst and have softened, about 11-13 minutes.
Serve with reserved butter mixture, garnished with parsley, if desired.