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- 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
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 43g||55%|
|Saturated Fat: 7g|
|Trans Fat: 0g|
|Total Carbohydrate: 14g||5%|
|Dietary Fiber: 5g||18%|