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One-Pan Creamy Garlic Butter Tilapia with Asparagus and Cherry Tomatoes

A fillet of One-Pan Creamy Garlic Butter Tilapia smothered in sauce, served with roasted asparagus and cherry tomatoes.
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Make this simple, flavorful tilapia dinner entirely on one pan. This recipe features flaky fish coated in a rich, creamy garlic butter sauce alongside fresh vegetables.

Ingredients

Scale
  • 4 (6 ounce) tilapia fillets
  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Place the trimmed asparagus and halved cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat.
  3. Pat the tilapia fillets dry with paper towels and season both sides with salt, pepper, and Italian seasoning. Place the fillets among the vegetables on the baking sheet.
  4. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth. Remove from heat and stir in the lemon juice.
  6. Spoon the creamy garlic butter sauce evenly over the top of each tilapia fillet. Distribute any remaining sauce over the vegetables.
  7. Bake for 12 to 15 minutes, or until the tilapia is opaque and flakes easily with a fork, and the vegetables are tender.
  8. Remove the pan from the oven. Garnish the fish and vegetables with fresh chopped parsley before serving immediately.

Notes

  • You can substitute broccoli florets or sliced zucchini for the asparagus if preferred.
  • For a richer sauce, use half-and-half instead of chicken broth.
  • Serve this dish over cooked rice or pasta if you want a heartier meal, cooking the grains separately.

Nutrition

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