🧈 Garlic Butter White Fish with Roasted Asparagus & Cherry Tomatoes
🛒 Ingredients (Serves 2–3)
For the Fish:
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2–3 white fish fillets (cod, tilapia, haddock, or basa)
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2 tbsp butter
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1 tbsp olive oil
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3 cloves garlic, minced
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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Juice of ½ lemon
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1 tbsp fresh parsley, chopped
For the Roasted Veggies:
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1 bunch asparagus, trimmed
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1 cup cherry tomatoes
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1 tbsp olive oil
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¼ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder (optional)
👩🍳 Instructions
1️⃣ Roast the Vegetables
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Preheat oven to 200°C (400°F).
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Toss asparagus and cherry tomatoes with olive oil, salt, pepper, and garlic powder.
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Spread on a baking tray and roast for 12–15 minutes until tender and slightly charred.
2️⃣ Cook the Fish
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Pat fish dry and season both sides with salt, pepper, and paprika.
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Heat olive oil and butter in a pan over medium heat.
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Add garlic and sauté for 20–30 seconds (don’t burn it).
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Add fish fillets and cook 3–4 minutes per side until golden and flaky.
3️⃣ Finish with Lemon & Herbs
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Squeeze lemon juice over the fish.
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Sprinkle with fresh parsley.
4️⃣ Serve
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Plate fish with roasted asparagus and cherry tomatoes.
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Spoon extra garlic butter sauce from the pan over the fish.
🍽️ Serving Ideas
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With mashed potatoes or rice
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With quinoa or couscous
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With crusty garlic bread
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As a low-carb meal on its own
❓ Q & A
Q: Which fish works best for this recipe?
A: Cod, tilapia, haddock, basa, or sole are perfect.
Q: Can I bake the fish instead of pan-frying?
A: Yes! Bake at 180°C (350°F) for 12–15 minutes.
Q: Can I make this in an air fryer?
A: Yes! Air-fry fish at 180°C for 8–10 minutes. Toss veggies separately for 10–12 minutes.
Q: Can I use frozen fish?
A: Yes, just thaw completely and pat dry before cooking.
Q: How do I know the fish is done?
A: It should flake easily with a fork and look opaque.
Q: How long can leftovers be stored?
A: Up to 2 days in an airtight container in the fridge.