Panko Crusted Tilapia with Lemon Parmesan Asparagus

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Rinse the asparagus, pat dry, trim the woody ends, and lay them on the baking sheet. Drizzle with olive oil, season with salt and pepper, and sprinkle with Parmesan; bake for 15 minutes.
3. Pat the tilapia dry with paper towels and place the fillets on a plate.
4. Place flour in a shallow dish or bowl for dredging.
5. Whisk the eggs with a splash of water in another bowl until smooth.
6. Stir salt into the panko crumbs in a third dish to season.
7. Dredge each tilapia fillet by coating in flour, then dip in the eggs, and press into the crumb mixture to adhere.
8. Heat a large skillet over medium heat and add a thin layer of oil to coat the bottom.
9. Cook the fish 3–4 minutes per side until golden and cooked through, then transfer to a plate.
10. Once the asparagus is done, squeeze the lemon over the spears to finish.
11. To serve, divide the fish and asparagus onto plates and enjoy.