Chili Rubbed Tilapia with Asparagus Lemon
Elevate your weeknight dinners with this bold and zesty Chili Rubbed Tilapia with Asparagus Lemon—a quick, healthy, and flavor-packed meal that comes together in just 25 minutes. Succulent tilapia fillets are coated in a smoky spice rub featuring chili powder, cumin, and paprika, then roasted to perfection alongside tender-crisp asparagus infused with fresh lemon and garlic. The finishing touch of melted butter adds a hint of indulgence to the vibrant roasted vegetables, while the citrusy garnish ties everything together beautifully. Perfectly balanced in flavor and simple to prepare, this one-pan recipe is ideal for busy weeknights yet special enough for entertaining. Try this oven-roasted dish tonight for a wholesome dinner that’s as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 4 fillets Tilapia fillets
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 pound Asparagus spears
- 1 whole Lemon
- 2 cloves Garlic cloves, minced
- 1 tablespoon Butter
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine chili powder, ground cumin, garlic powder, paprika, salt, and black pepper to create the spice rub.
Pat the tilapia fillets dry with paper towels and brush each fillet with 1 tablespoon of olive oil. Evenly sprinkle the spice rub over both sides of the fillets and gently press it into the fish.
Arrange the spice-rubbed tilapia fillets on one side of the prepared baking sheet.
Trim the woody ends off the asparagus spears and place them in a mixing bowl. Add 1 tablespoon olive oil, minced garlic, and the juice of half a lemon. Toss to coat evenly.
Place the seasoned asparagus on the other side of the baking sheet in a single layer. Cut the remaining half of the lemon into thin slices and lay them over the asparagus.
Transfer the baking sheet to the preheated oven and roast for 12-15 minutes, or until the tilapia is opaque and flaky, and the asparagus is tender-crisp.
Once cooked, remove the fish and asparagus from the oven. Melt 1 tablespoon of butter and drizzle it over the asparagus for added richness.
Serve the chili-rubbed tilapia alongside the asparagus and garnish with additional lemon wedges, if desired.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 7.2 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2661 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
