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One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes

Name: One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 4 tilapia fillets (about 6 oz each), skinless and boneless; 2 medium zucchinis, sliced into half-moons; 1 ½ cups cherry tomatoes, halved; 4 tablespoons unsalted dairy-free butter or olive oil; 4 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped; 1 tablespoon olive oil (for roasting vegetables); lemon wedges for serving

By PanPotPlates Editorial TeamPublished Apr 10, 2026

Mediterranean-Inspired 30 mins onepanquickeasyglutenfreedairyfreepescatarianlightseasonalflavorfulweeknight

One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

4 tilapia fillets (about 6 oz each), skinless and boneless
2 medium zucchinis, sliced into half-moons
1 ½ cups cherry tomatoes, halved
4 tablespoons unsalted dairy-free butter or olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil (for roasting vegetables)
Optional
lemon wedges for serving

Ingredients for One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes

Instructions

Preheat your oven to 425°F (220°C).
In a mixing bowl, toss the sliced zucchini and halved cherry tomatoes with 1 tablespoon olive oil, salt, pepper, and half the dried oregano. Spread them evenly on one side of a large sheet pan.
Roast the vegetables in the oven for 12 minutes.
While the vegetables roast, pat the tilapia fillets dry and season both sides with salt, pepper, smoked paprika, and the remaining dried oregano.
In a large skillet over medium heat, melt 2 tablespoons of the dairy-free butter (or olive oil). Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the tilapia fillets to the skillet and cook for 3-4 minutes on each side until golden and just cooked through. Baste the fillets occasionally with the garlic butter to keep them moist and flavorful.
Remove the roasted vegetables from the oven and create some space on the sheet pan. Transfer the cooked tilapia fillets on top of the vegetables.
Drizzle the remaining 2 tablespoons butter melted over the fish and veggies. Sprinkle fresh lemon juice and chopped parsley all over.
Return the sheet pan to the oven and bake everything together for another 3-5 minutes to meld the flavors and finish cooking the fish gently.
Serve immediately with lemon wedges on the side if desired.

One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is crafted as a one-pan meal using a large sheet pan and a skillet .

Cookware Size Guidance

For this one-pan recipe serving 4, use a large sheet pan around 15 x 10 inches (39 x 25 cm) or larger to accommodate the zucchini, cherry tomatoes, and tilapia without overcrowding.

Cookware Swap Guidance

This Mediterranean-inspired one-pan meal excels with a combination of a large sheet pan and a skillet .

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Garlic Butter Tilapia with Roasted Zucchini and Cherry Tomatoes

Recipe Details

Ingredients

Instructions