Name: Panko Crusted Tilapia with Lemon Parmesan Asparagus
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 eggs; 3 lemons; 85 g Parmesan cheese; 1.02 kg tilapia fillet; all-purpose flour; black pepper; extra virgin olive oil; panko bread crumbs; salt

Panko Crusted Tilapia with Lemon Parmesan AsparagusPanko Crusted Tilapia with Lemon Parmesan Asparagus — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 eggs

3 lemons

85 g Parmesan cheese

1.02 kg tilapia fillet

all-purpose flour

black pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

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

Wash and dry the fresh produce.

Finely grate the Parmesan.

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

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

In a small bowl, add the flour.

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

In a large bowl, add the bread crumbs and salt. Stir to combine.

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

Preheat a large skillet over medium heat.

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

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. Cook in batches if necessary.

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

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

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