Roasted Cherry Tomato Tilapia Recipe – Paprika & Caper Herb Butter Fish

Last Updated on 3 months by Neha Deshmukh

Roasted Cherry Tomato Tilapia Recipe – Paprika & Caper Herb Butter Fish

Hey everyone! I’m so excited to share this recipe with you. It’s one I stumbled upon when I was craving something light, flavorful, and easy – and honestly, it’s become a weeknight staple. The combination of sweet roasted tomatoes, flaky tilapia, and a bright, herby butter sauce is just… chef’s kiss! It feels a little fancy, but it’s seriously simple to pull off.

Why You’ll Love This Recipe

This Roasted Cherry Tomato Tilapia is a winner for so many reasons. It’s quick – ready in under an hour, start to finish. It’s healthy, packed with lean protein and bursting with fresh flavors. And it’s incredibly versatile. You can easily adapt it to your tastes or what you have on hand. Plus, it just looks beautiful on the plate!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 1 lb (450g) Cherry tomatoes
• 1 tablespoon (15ml) Garlic powder or freshly grated garlic cloves (about 2-3 cloves)
• 2 tablespoons (30ml) Paprika powder
• To taste Salt
• 3 Tilapia fillets
• 4 sprigs Fresh cilantro leaves, chopped
• 1 tablespoon (15ml) Capers
• 2 tablespoons (30ml) Butter

Ingredient Notes

Let’s talk ingredients for a sec!

• Tilapia: I love using tilapia because it’s a wonderfully mild, lean protein. It cooks quickly and doesn’t have a “fishy” taste, making it perfect for those who aren’t huge seafood fans. You can find it fresh or frozen at most grocery stores.
• Paprika: Don’t underestimate the power of paprika! There are actually a few different kinds. Sweet paprika is the most common, but smoked paprika adds a lovely depth of flavor, and hot paprika will give you a little kick. Feel free to experiment!
• Cilantro: Fresh cilantro is key here. It adds such a bright, fresh flavor to the herb butter. If you’re not a cilantro fan (I know some people aren’t!), you could try parsley, but it won’t be quite the same. Dried cilantro just doesn’t compare, so stick with fresh if you can.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 450°F (232°C).
2. Toss those cherry tomatoes in an ovenproof dish. Sprinkle with garlic powder, salt, and a drizzle of oil. Give it all a good mix and roast for about 30 minutes. They should be starting to burst and get nice and caramelized.
3. While the tomatoes are roasting, let’s prep the tilapia. Pat the fillets dry and sprinkle them with salt and paprika. Set them aside to marinate for a few minutes.
4. Now, for the magic herb butter! In a small bowl, mix softened butter with chopped capers and cilantro. This smells amazing already, right?
5. Once the tomatoes are roasted, reduce the oven temperature to 420°F (215°C).
6. Place the marinated tilapia fillets right on top of the roasted tomatoes. Then, generously brush each fillet with that glorious herb-butter mixture. Don’t be shy!
7. Bake for another 15 minutes, or until the fish flakes easily with a fork. You’ll know it’s done when it’s opaque and flakes apart with gentle pressure.

Expert Tips

Want to make this recipe even better? Here are a few of my go-to tips:

• Perfectly Roasted Tomatoes: Don’t overcrowd the baking dish! Give the tomatoes space so they can roast and caramelize properly.
• Flaky Fish: Don’t overcook the tilapia! It’s a delicate fish and can dry out quickly. Check for flakiness after 15 minutes and adjust cooking time as needed.
• Preventing Sticking: A little oil in the baking dish goes a long way. It’ll help prevent the fish from sticking and make cleanup a breeze.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the tilapia for firm tofu or a plant-based fish alternative. Press the tofu to remove excess water before marinating and baking.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just be mindful of what you serve it with – make sure your artisan bread or pasta is also gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the paprika marinade.
• Festival Adaptation: I’ve made this for Christmas dinner a few times! It feels special enough for a holiday meal, but it’s still easy to make.

Serving Suggestions

This Roasted Cherry Tomato Tilapia is delicious on its own, but it’s even better with a side!

• In India, it would pair beautifully with warm roti or naan to soak up all those delicious tomato juices.
• Basmati rice or jeera rice are also fantastic options.
• A simple cucumber raita would provide a cooling contrast to the richness of the dish.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

1. Can I use other types of white fish instead of Tilapia?

Absolutely! Cod, haddock, or halibut would all work well. Just adjust the cooking time accordingly, as different fish have different thicknesses.

2. What’s the best way to tell if the fish is cooked through?

The fish should flake easily with a fork. If it’s still translucent in the center, give it a few more minutes.

3. Can this dish be made ahead of time?

You can roast the tomatoes ahead of time and store them in the refrigerator. Then, just add the fish and herb butter and bake when you’re ready to eat.

4. What kind of artisan bread pairs best with this recipe?

A crusty sourdough or a rosemary focaccia would be amazing! Something with a good texture to soak up the sauce.

5. Can I roast the tomatoes and fish on the same baking sheet?

While you can, I prefer to use separate dishes. This ensures the tomatoes get properly roasted without overcooking the fish.