# What You Need:
→ Fish & Marinade
01 - 4 tilapia fillets (5–6 oz each)
02 - 2 tablespoons melted unsalted butter
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 lemon, zested and juiced
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 teaspoon dried Italian seasoning
→ Vegetables
09 - 1 pound baby potatoes, halved
10 - 1 red bell pepper, sliced
11 - 1 zucchini, sliced
12 - 1 red onion, sliced
13 - 1 tablespoon olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Garnish
16 - Fresh parsley, chopped
17 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and Italian seasoning in a small bowl.
03 - Place tilapia fillets on one side of the sheet pan and brush generously with the lemon butter mixture, reserving 1 tablespoon.
04 - In a large bowl, combine potatoes, bell pepper, zucchini, and onion with olive oil, salt, and black pepper.
05 - Spread vegetables in a single layer on the opposite side of the pan from the fish.
06 - Roast in the oven for 10 minutes, then remove pan. Brush tilapia with remaining lemon butter and stir vegetables gently.
07 - Return pan to oven and roast for an additional 10 minutes, until tilapia is opaque and flakes easily and vegetables are tender and golden.
08 - Sprinkle chopped parsley over the fish and vegetables. Serve with lemon wedges.
