# Components:
→ Seafood
01 - 4 tilapia fillets (5-6 oz each), patted dry
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
→ Marinade & Seasonings
05 - 3 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Zest of 1 lemon
13 - Juice of 1/2 lemon
→ Garnish
14 - Lemon wedges
15 - Extra chopped parsley
# Method:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, minced garlic, fresh parsley, fresh basil, dried oregano, salt, black pepper, lemon zest, and lemon juice until well combined.
03 - Place zucchini slices, halved cherry tomatoes, and sliced red onion on the prepared baking sheet. Drizzle with half the marinade and toss to coat evenly. Spread vegetables in a single layer, leaving space for fish fillets.
04 - Position tilapia fillets on the pan among the vegetables. Spoon remaining marinade evenly over each fillet.
05 - Roast in preheated oven for 16-18 minutes, until fish flakes easily with a fork and vegetables are tender.
06 - Remove from oven and garnish with lemon wedges and fresh parsley. Serve immediately.
