April Recipes

Pecan-and-Parmesan Crusted Tilapia

30 Minutes Or Less Badge
Serving platter of Pecan and Parmesan Crusted Tilapia
Hands On:
15 minutes
Total Time:
30 minutes


  • 1 lb asparagus, trimmed
  • 1 tbsp Gustare Vita olive oil
  • 1 tsp lemon zest
  • ½ tsp kosher salt, divided
  • ½ tsp coarse-ground black pepper
  • 1 lemon, sliced
  • 4 (4-to 6-oz.) fresh Rainforest tilapia fillets
  • ½ cup Hy-Vee mayonnaise
  • 2 tbsp Weber honey-garlic rub, divided
  • ⅔ cup Hy-Vee chopped pecans
  • ¼ cup Soirée grated Parmesan cheese
  • 2 tbsp Hy-Vee plan panko bread crumbs
  • Fresh thyme, for garnish
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Preheat oven to 425°. Line 2 baking sheets with foil and spray with nonstick spray; set aside.
Place asparagus on one prepared sheet. Drizzle with olive oil; toss to coat. Sprinkle with lemon zest, ¼ teaspoon salt, and pepper. Add lemon slices.
Pat tilapia dry with paper towels. Stir together mayonnaise and 1 tablespoon honey-garlic rub in a small bowl; set aside. Combine chopped pecans, Parmesan cheese, bread crumbs, and remaining 1 tablespoon honey garlic rub in another small bowl.
Spread mayonnaise mixture on top of fish fillets. Generously sprinkle with pecan mixture; press to adhere. Place fish on remaining prepared baking sheet; lightly spray with nonstick spray.
Bake fish and asparagus with lemons 16 to 18 minutes or until coating is golden brown and fish reaches 145°, and asparagus is fork-tender. Garnish with fresh thyme, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 43g 55%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 870mg 38%
Total Carbohydrate: 14g 5%
Dietary Fiber: 5g 18%
Sugars: 6g 12%
Protein: 30g 60%

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