Ingredients:

2 tilapia fillets
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon minced, mixed fresh herbs (i.e. oregano, basil or thyme)
1 each red & yellow peppers, cut in 1/3’’ rings
1 zucchini, sliced 1/3 inch
1 cups grape tomatoes
2 tablespoons olive oil
salt & pepper
1 lemon, sliced into wedges
Fresh parsley, chopped

Directions:

Preheat oven to 425 degrees F.

Lay zucchini on one end of the pan, tomatoes in the middle and tilapia at another end. Drizzle oil over just the vegetables. In a small bowl, mix the butter, garlic, and herbs together. Pour about 1 tablespoon over the back of the fillets. Sprinkle everything on the baking sheet with salt & pepper. Flip over the fish, pour the remaining butter mixture over the fillets, and then season the top of the tilapia with salt and pepper.

Bake for 14-15 minutes until fish flakes and tomatoes burst.

Garnish with fresh parsley and squeeze fresh lemon juice on top.

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