# What You Need:
→ Fish
01 - 4 tilapia fillets (5–6 ounces each), thawed if frozen
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Vegetables
04 - 1 pound baby potatoes, halved
05 - 2 cups broccoli florets
06 - 1 red bell pepper, sliced
07 - 1 small red onion, sliced
→ Lemon Butter Sauce
08 - 4 tablespoons unsalted butter, melted
09 - 2 tablespoons olive oil
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 2 garlic cloves, minced
13 - 1 teaspoon dried Italian herbs or a blend of basil, oregano, and thyme
14 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
# How To Make It:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
02 - In a large bowl, toss halved potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange potatoes evenly on the sheet pan and roast for 10 minutes.
03 - In a small bowl, whisk together melted butter, remaining olive oil, lemon juice, zest, minced garlic, Italian herbs, and chopped parsley.
04 - After 10 minutes, remove the sheet pan from the oven. Add broccoli florets, bell pepper slices, and red onion to the pan. Drizzle half the lemon butter sauce over vegetables and toss to coat.
05 - Pat tilapia fillets dry and season both sides with salt and pepper. Nestle fillets among the vegetables on the sheet pan. Spoon remaining lemon butter sauce evenly over the fish.
06 - Return sheet pan to oven and bake for 10 to 12 minutes, or until tilapia flakes easily with a fork and vegetables are tender.
07 - Garnish with additional chopped parsley and serve immediately with lemon wedges, if desired.
