Lemon Herb Tilapia Dinner (Printer-Friendly)

Flaky tilapia seasoned with lemon and herbs served alongside steamed asparagus, ideal for a light meal.

# What You Need:

→ Fish & Marinade

01 - 2 tilapia fillets (about 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 1/2 teaspoon dried dill
08 - 1/4 teaspoon salt
09 - 1/8 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 oven to 400°F and line a baking sheet with parchment paper.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper in a small bowl.
03 - Pat tilapia fillets dry and place on prepared baking sheet. Brush both sides generously with lemon-herb mixture.
04 - Bake tilapia for 12 to 15 minutes until fish flakes easily with a fork.
05 - Bring water to boil in a pot with steamer basket. Add trimmed asparagus, cover, and steam for 4 to 5 minutes until tender and bright green.
06 - Transfer steamed asparagus to a bowl and toss with olive oil, salt, and pepper.
07 - Arrange tilapia fillets alongside asparagus on serving plates. Garnish with lemon wedges and extra parsley if desired.

# Expert Suggestions:

01 -
  • The entire dinner is ready in under thirty minutes, leaving no room for kitchen stress or takeout temptation.
  • Everything tastes restaurant-quality but the ingredient list reads like a grocery list you'd actually follow.
  • Your body feels lighter afterward, not sluggish, which matters when you're eating well intentionally.
02 -
  • Pat your fish completely dry before cooking; any moisture clinging to the surface will steam the fish instead of letting it cook evenly, and you'll lose the delicate texture.
  • Don't skip the lemon zest—it contains the oils that make this dish sing where juice alone would just add acidity.
03 -
  • Use fresh herbs in the marinade, never dried—the taste difference is stark enough that it's worth the trip to the produce section.
  • Lemon zest is where the real flavor lives; don't reach for the bottle of juice and call it done.
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