Garlic Herb Tilapia Zucchini (Printable Version)

Tender tilapia roasted with zucchini, cherry tomatoes, garlic, and herbs for a flavorful, wholesome meal.

# What You Need:

→ Seafood

01 - 4 tilapia fillets (5-6 oz each), patted dry

→ Vegetables

02 - 2 medium zucchinis, sliced into half-moons
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, thinly sliced (optional)

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - Zest of 1 lemon
13 - Juice of ½ lemon

→ Garnish

14 - Lemon wedges
15 - Extra chopped parsley

# How-To Steps:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, minced garlic, parsley, basil, oregano, salt, pepper, lemon zest, and lemon juice until well combined.
03 - Place zucchini, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with half the herb oil mixture and toss to coat evenly. Spread vegetables in an even layer, leaving space in the center for the fish fillets.
04 - Arrange tilapia fillets on the pan among the vegetables. Spoon the remaining herb oil evenly over each fish fillet.
05 - Roast in the preheated oven for 16-18 minutes, or until the fish flakes easily with a fork and vegetables are tender.
06 - Remove from oven and garnish with lemon wedges and extra chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The whole thing comes together in under 35 minutes, which means you can have dinner on the table before anyone asks what's for dinner.
  • One sheet pan means one thing to wash, and the vegetables roast right alongside the fish so everything finishes at the same moment.
  • It's naturally healthy but tastes indulgent, with those caramelized cherry tomatoes and tender zucchini that even skeptical eaters enjoy.
02 -
  • Patting your fish dry is non-negotiable if you want any color on the surface; wet fillets will steam instead of roast.
  • Don't skip the lemon zest even if you have juice; the zest adds aromatic oils that juice alone cannot provide.
03 -
  • If your oven runs hot, start checking the fish at 14 minutes because overcooked tilapia turns rubbery fast.
  • Make the herb oil the morning of and let it sit so the garlic flavors deepen and mellow before cooking.
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