Panko Crusted Tilapia w/ Roasted Asparagus, Lemon Butter Sauce, & Pasta

Prep Time: 10 min

Cook time: 30 min

Ingredients

4 tilapia fillets

1/4 lb fresh asparagus spears

1/2 cup rotini pasta (or orzo)

1/4 cup panko bread crumbs

3 tbsp grated parmesan cheese

1 tbsp parsley

1/4 cup lemon juice

1/2 stick butter

3 tbsp water

1 tsp cornstarch

2 1/2 tbsp olive oil

1 egg

Nonstick cooking spray

Salt, pepper, and garlic powder to taste

How-To

1. Preheat oven to 400 fahrenheit.

2. In a medium saucepan, cook pasta or orzo according to package instructions. When finished, drain and put aside.

3. Place asparagus on an aluminum foil-lined baking tray in an even layer. Season with salt, pepper, and garlic powder, and drizzle with 1 tbsp olive oil. Once oven is heated, roast for 20 minutes, or until wrinkled.

4. In a small mixing bowl, add panko, parmesan, parsley, salt, pepper, and garlic powder. Mix well. In a separate bowl, crack egg and whisk.

5. In a small saucepan over medium-low heat, add butter, lemon juice, water, salt, pepper, and garlic powder. Stir until smooth, then whisk in cornstarch until slightly thickened. Change heat to low.

6. Dip each tilapia fillet in egg, then coat in the panko mixture.

7. In a medium-large nonstick frying pan, coat with nonstick cooking spray and heat remaining 1 1/2 tbsp oil. Pan sear tilapia until golden brown on the outside and internal temperature reaches 145 fahrenheit.

8. Serve tilapia, asparagus, and pasta with a generous serving of lemon butter sauce over the whole plate.

Enjoy!