Lemon Butter Baked Tilapia With Rice And Asparagus

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, gluten-free, high-protein

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Ingredients

• 1 lb tilapia fillets
• 3/4 cup long-grain white rice
• 1/2 lb asparagus, trimmed
• 3 1/4 tbsp butter
• 1 tbsp olive oil
• 1 lemons, sliced and juiced
• 1/4 cup grated Parmesan
• 1 1/2 tbsp parsley, chopped
• 1 tsp each garlic powder, paprika, salt, pepper

Method (tap to check — screen stays awake)

1. Cook the rice with 2 1/4 cups salted water, covered, 15 minutes, then rest 5 minutes and fluff.
2. Heat the oven to 425F and melt the butter with the lemon juice, garlic powder, paprika, salt, and pepper.
3. Pat the fillets dry, lay them on an oiled sheet pan without overlapping, and spoon half the lemon butter over them.
4. Toss the asparagus with the oil, arrange it around the fish, and lay lemon slices over everything.
5. Bake 12 to 14 minutes, until the fish is opaque and flakes into large pieces at a gentle nudge from a fork.
6. Scatter the Parmesan over the asparagus and broil 90 seconds until it browns.
7. Spoon the remaining lemon butter over the fish and serve on the rice with parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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