Panko Crusted Tilapia with Lemon Parmesan Asparagus

Crispy panko-crusted tilapia pan-seared until golden, served with roasted asparagus finished with Parmesan and bright lemon juice for a quick 30-minute dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 205°C (400°F). Line a baking sheet with parchment paper.

Step 2

Wash and dry the fresh produce (asparagus and lemon).

Step 3

Finely grate the Parmesan.

Step 4

Snap (or cut) off the woody ends of the asparagus. Transfer to a baking sheet. Drizzle with 1 tsp olive oil, season with 1/4 tsp salt and 1/8 tsp pepper, and sprinkle with Parmesan. Bake for 15 minutes.

Step 5

While the asparagus cooks, pat the tilapia dry with paper towels and place on a plate.

Step 6

In a medium bowl, add the flour.

Step 7

In a second bowl, add the egg and water; whisk until smooth.

Step 8

In a third bowl, add the bread crumbs and 1/4 tsp salt. Stir to combine.

Step 9

To coat the tilapia, dip each fillet into the flour, then the egg, and finally the bread crumbs. Press gently to adhere.

Step 10

Preheat a large skillet over medium heat.

Step 11

Once the skillet is hot, add 2 tbsp olive oil and swirl to coat the bottom.

Step 12

Add the fish to the skillet and cook until golden brown on each side, 3–4 minutes per side. Once done, transfer to a plate.

Step 13

Once the asparagus is done, juice the lemon and pour the lemon juice over the asparagus.

Step 14

To serve, divide the fish and asparagus between plates. Enjoy!