Lemon-Garlic Parmesan Tilapia with Asparagus & Baby Potatoes

Mild tilapia fillets baked under a crisp, golden Parmesan-panko crust with lemon and garlic, alongside roasted asparagus and crispy baby potatoes on one sheet pan.

Ingredients

• 2½ lb tilapia or cod fillets
• ½ cup grated Parmesan
• ½ cup panko
• 1 large lemon, zested and cut in wedges
• 3 garlic cloves, minced
• ¼ cup chopped parsley
• 1½ lb asparagus, trimmed
• 1 lb baby potatoes, halved

From your pantry: 2 tbsp olive oil, 1 tbsp butter, ½ tsp paprika, cooking spray, salt, pepper.

Instructions

1. Heat the oven to 425°F. Toss the potatoes with 1 tbsp oil and salt on a large sheet pan and roast 15 minutes.
2. Melt the butter and mix it with the Parmesan, panko, lemon zest, garlic, half the parsley and the paprika.
3. Push the potatoes to the edges. Lay the fish in the center, season with salt and pepper and press the crumb mixture on top. Toss the asparagus with the remaining oil and salt and add it to the pan.
4. Bake until the topping is golden and the fish flakes easily, 10 to 12 minutes. Broil 1 minute if you want the crust darker.
5. Serve with lemon wedges and the rest of the parsley.

Tip: Pat the fish completely dry before adding the topping so the crust sticks and crisps instead of steaming.

Nutrition per serving

Good for

Adapted from Skinnytaste.

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