Sheet-Pan Garlic-Parmesan Tilapia with Roasted Zucchini & Cherry Tomatoes
This quick and flavorful sheet-pan tilapia recipe delivers tender, flaky fish with a savory garlic-parmesan crust, accompanied by sautéed zucchini and juicy cherry tomatoes. Perfect for a healthy, gluten-free meal in under 20 minutes.
- 4 pieces tilapia fillets
- 2 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 0.25 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 medium lemon, sliced
- 0.75 tsp salt
- 0.5 tsp black pepper
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Instructions
Pat tilapia fillets dry and season both sides with half the salt and pepper. In a large oven-safe sauté pan over medium-high heat, add 1 tbsp olive oil.
⏱️ 1 minuteSauté zucchini and cherry tomatoes with remaining olive oil, salt, and pepper for 3 minutes until slightly softened. Push vegetables to the sides of the pan.
⏱️ 3 minutesAdd tilapia fillets to the center of the pan. Sauté for 2 minutes per side until just opaque.
⏱️ 4 minutesSprinkle minced garlic and grated parmesan evenly over tilapia. Top with lemon slices.
⏱️ 1 minuteTransfer pan to the oven and broil on high for 2-3 minutes until parmesan is golden and fish flakes easily.
⏱️ 3 minutes 🌡️ Broil (High)Remove from oven, sprinkle with fresh parsley, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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