We try to have some sort of seafood every week and tilapia is a mild fish that is easy to prepare and typically inexpensive. We cooked this as a weeknight dinner because it is quick and easy, but also very tasty. Because tilapia has such a mild flavor, there are plenty of options to serving it, from sauces to cooking techniques such as baking, poaching, and pan frying. Asparagus is also very versatile, but oven roasting it is one of our favorite ways of preparing it as it gives it a robust flavor and is very easy, especially for a weeknight dinner. We’re providing the recipe that serves four people, but we did half of this recipe since it was just the two of us. Enjoy :).
- 1 lb Fresh Tilapia Filets
- 1 cup Panko or Bread Crumbs (we used Panko)
- 2 eggs
- 1/4 cup Milk – optional
- 1 cup All-Purpose Flour
- 1 tbsp Spanish Paprika
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 tbsp Fresh Rosemary – finely chopped
- 6 tbsp Extra Virgin Olive Oil
- 2 lb Fresh Asparagus
- Salt and Pepper to taste
Toss the asparagus with 2 tablespoons olive oil and salt and pepper to taste. Place the asparagus on a baking sheet, ensuring that they are not crowded, and put into a pre-heated oven at 350 degrees. Roast in the oven for 30 minutes or until the asparagus begin to caramelize. On plates or in shallow bowls, prepare the breading ingredients. In the first bowl, combine the flour, paprika, garlic powder, tablespoon of salt and half tablespoon of black pepper. In the second bowl, whisk together the eggs and, if desired, milk. In the third bowl, combine the Panko or bread crumbs and the rosemary. Heat 4 tablespoons of olive oil in a large frying pan over medium heat. Dredge the tilapia in the flour and then coat with the egg mixture. Finally, completely cover with the Panko and place the fish in the frying pan. Cook the fish until golden brown and thoroughly cooked, about 4 minutes per side. Squeeze some lemon juice over the fish and serve with the asparagus.