Heat the oven. Preheat to 425°F (220°C). Line a large sheet pan with parchment or lightly grease it. A hotter oven helps the veggies caramelize and keeps the fish tender.

Prep the veggies. Cut everything into similar bite-size pieces. Tip: If using potatoes, slice them small or microwave them for 3–4 minutes first so they roast in the same time as the fish.

Toss the vegetables. In a bowl, toss veggies with 1–2 tablespoons olive oil, a generous pinch of salt, pepper, and half the paprika. Spread them out in a single layer on the sheet pan. Make space in the center for the fish later.

Start the roast. Roast the vegetables for 10–12 minutes to give them a head start. This keeps the fish from overcooking while the veggies get tender.

Make the lemon-garlic mixture. In a small bowl, combine remaining oil or melted butter, lemon zest, lemon juice, minced garlic, honey (if using), the rest of the paprika, red pepper flakes, and half the herbs. Adjust salt and pepper. It should taste bright, lightly salty, and garlicky.

Season the tilapia. Pat fillets dry. Sprinkle both sides with salt and pepper. Place them on the pan (cleared space) and spoon most of the lemon-garlic mixture over the top. Lay a couple of lemon slices on each fillet if you like.

Finish roasting. Return the pan to the oven for 8–12 minutes, depending on fillet thickness. Tilapia is done when it flakes easily with a fork and is opaque throughout (an instant-read thermometer reads 145°F/63°C).

Toss and glaze. Drizzle the remaining lemon-garlic mixture over the veggies and fish as soon as the pan comes out. Sprinkle with remaining herbs. Taste and add a squeeze of lemon or a pinch of salt if needed.

Serve. Plate the tilapia with a hearty scoop of veggies. Add extra lemon wedges for brightness. A side of rice, quinoa, or crusty bread is great for soaking up juices.