Baked Tilapia with Asparagus and Roasted Tomatoes Recipe

Ingredients

• 4 tilapia fillets, each about 4 oz (125 g)
• 6 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice (about 1 large lemon)
• Salt and freshly ground black pepper
• 2 tbsp dried Italian seasoning
• 4 Roma tomatoes, cut into thirds, about 14 oz (400 g) in total
• 1 small yellow onion, thinly sliced, about 5 oz (150 g) in total
• 1 bunch asparagus, trimmed, about 14 oz (400 g) in total
• 2 cups cooked quinoa

1. Preheat the oven to 375°F (190°C) and line 2 baking sheets with foil. Arrange the fish on one baking sheet and drizzle with 2 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with salt, pepper, and ½ tbsp Italian seasoning, then flip and repeat to season the opposite side.
2. On the other baking sheet, arrange the tomato slices and drizzle with 2 tbsp olive oil. Sprinkle with salt, pepper, and remaining 1 tbsp Italian seasoning. Put both trays in the oven, fish on top rack, and bake for 12 to 15 minutes, or until the fish flakes easily with a fork.
3. In a large non-stick pan, heat remaining 2 tbsp olive oil over medium-high heat. Add the onion and cook for 2 to 3 minutes. Spread the asparagus over the onion and sprinkle with salt and pepper. Cover and cook over medium heat for 5 to 6 minutes. Stir in the remaining 1 tbsp lemon juice and remove from heat.
4. To assemble the meals, add ½ cup cooked quinoa to each of 4 containers. Divide the tomatoes, asparagus, and onions evenly among the containers, and add 1 piece of fish to each.