Panko Crusted Tilapia with Lemon Parmesan Asparagus.

  • 2 small bunches
    asparagus
  • 2
    eggs
  • 2
    lemons
  • 57 g
    Parmesan cheese
  • 0.68 kg
    tilapia fillet
  •  
    all-purpose flour
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    panko bread crumbs
  •  
    salt
  • 1
    Preheat oven to 205°C (400°F). Line a baking sheet with parchment paper.
  • 2
    Wash and dry the fresh produce.
    2 small bunches asparagus
    2 lemons
  • 3
    Finely grate the Parmesan.
    57 g Parmesan cheese
  • 4
    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.
    2 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    While the asparagus cooks, pat the tilapia dry with paper towels and place on a plate.
    0.68 kg tilapia fillet
  • 6
    In a medium bowl, add the flour.
    ½ cup all-purpose flour
  • 7
    In a second bowl, add the eggs and water; whisk until smooth.
    2 eggs
    2 tsp water
  • 8
    In a third bowl, add the bread crumbs and salt. Stir to combine.
    2 cup panko bread crumbs
    ½ tsp salt
  • 9
    To coat the tilapia, dip each fillet into the flour, then the egg, and finally the bread crumbs. Press gently to adhere.
  • 10
    Preheat a large skillet over medium heat.
  • 11
    Once the skillet is hot, add oil and swirl to coat the bottom.
    ¼ cup extra virgin olive oil
  • 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. Cook in batches if necessary.
  • 13
    Once the asparagus is done, juice the lemons and pour the lemon juice over the asparagus.
  • 14
    To serve, divide the fish and asparagus between plates. Enjoy!