Tilapia is a flaky, mild fish that works well in most preparations due to its ability to hold up bold flavors. We accent ours with dill, lemon, capers, and paprika and pair it with not one, but two veggie sides: a fresh cucumber tomato salad and some roasted asparagus. Simple + yum = simply yum.
If you have a top broiler, move oven rack to top position. Trim and slice green onions in half lengthwise. Halve lemon and juice one half. Slice other half into ¼" slices. Stem and coarsely chop dill. Trim cucumbers and cut into ¼” rounds. Halve grape tomatoes. Trim woody ends off asparagus. Rinse tilapia fillets and pat dry.
Prepare the Asparagus
Place asparagus on half of prepared baking sheet. Drizzle with 2 tsp. olive oil, season with ¼ tsp. salt, a pinch of pepper, and toss to coat.
Bake the Tilapia and Asparagus
Place tilapia fillets on other half of baking sheet and season with paprika, a pinch of salt and pepper, and lemon juice. Place green onions, capers, lemon slices, and 2 tsp. olive oil around fish. Place baking sheet on top rack and broil for 5-7 minutes, or until fish reaches a minimum internal temperature of 145 degrees. Remove from oven and sprinkle with dill.
Make the Salad
While fish is cooking, combine tomatoes, cucumbers, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Plate the Dish
Place tomato-cucumber salad and asparagus on a plate. Fish will be very fragile, so use a spatula to transfer it to plate. Serve green onions, capers, and lemon slices on tilapia.