Oven-baked tilapia with zucchini and asparagus

Oven-baked tilapia with zucchini and asparagus – got to love a recipe that’s healthy, easy and on the table in 20 minutes! Low in carbs, keto diet friendly.

📝 Ingredients

• 2 tbsp olive oil
• 8 tilapia fillets
• 2 zucchini (courgette) (cut into wedges)
• 1 bunch asparagus
• 1 cup (150g) cherry tomatoes (halved)
• 4 large garlic cloves (sliced)
• 2 tbsp small capers
• 1 tbsp butter
• 1 tsp fennel seeds
• 1/2 lemon (sliced thinly)
• Salt and freshly ground pepper (to taste)
• fresh thyme (to garnish)

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C (400°F) and drizzle a large sheet pan with olive oil. Once the oven has reached the right temperature, place the sheet pan in the oven and let the oil get really hot.
2. 2Meanwhile pat the tilapia fillets dry with some kitchen paper.
3. 3Toss the vegetables in the hot oil (be careful how you handle that tray) so that they are covered.
4. 4Place the fish fillets on the tray, nestling them around the vegetables.
5. 5Top with the cherry tomatoes, lemon and garlic slices, add the capers and sprinkle with the fennel seeds.
6. 6Dot a little butter over the fish, season with salt and pepper and cook for 20 minutes until vegetables are soft and fish is cooked through.
7. 7You can serve this as it is straight from the pan. If you wanted to add some carbs, then couscous would go nicely and would absorb some of the lovely pan juices.