Serving platter of Pecan and Parmesan Crusted Tilapia

Hands On:

15 minutes

Total Time:

30 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		550
% 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%