Sunday, March 25, 2012

Parmesan Breaded Tilapia with Roasted Parmesan Asparagus and Brown Rice

This delicious and healthy meal doubles up on the parmesan with Parmesan Breaded Tilapia and Roasted Parmesan Asparagus. This meal was easy to prepare and flavorful.

The fish was stellar, but the real star of this meal was the asparagus. Even my asparagus-hating-husband likes roasted asparagus. When I was growing up, my neighbors had an asparagus farm. We ate asparagus a lot when it was in season, and I've always liked it. Mike, on the other hand, has always hated asparagus - until he ate Roasted Parmesan Asparagus. It's crisp and flavorful; we devoured it.

To prepare the brown rice, I used my crockpot as a rice cooker by using this tip from Stephanie O'Dea. It was the easy to make and turned out perfectly. I doubled the recipe and saved the leftovers to serve with other meals throughout the week.

Parmesan Breaded Tilapia with Roasted Parmesan Asparagus
Tilapia Ingredients:
·½ cup gluten-free bread crumbs
·1 TBS Italian seasoning
·¼ cup shredded parmesan cheese
·½ tsp paprika
·½ tsp garlic powder
·¼ cup skim milk
·1 egg
·2 lbs tilapia fillets
Asparagus Ingredients:
·1 bunch of asparagus
·1 tsp each - salt, pepper, and onion powder
·1 TBS extra virgin olive oil (EVOO)
·¼ cup shredded parmesan cheese

Preheat oven to 450˚. Mix bread crumbs, spices, and cheese in a shallow dish. In a separate shallow dish, mix milk and egg. Dip each tilapia fillet in the egg mixture then coat with the bread crumb mixture. Place breaded fillets on a baking sheet that has been sprayed with cooking spray. Bake for 10 minutes, or until fish is flaky when cut into with a fork.

Lay asparagus out on a baking sheet lined with foil. Drizzle with EVOO and sprinkle with seasonings. Place in the oven and bake for 10 minutes. Remove from the oven and sprinkle with cheese, and then return to the oven for a few minutes until cheese melts.


LisaThompson said...

Thank you for this recipe. I found it through a Google search. I made the fish tonight and thought it was a quick and easy meal. I served it with buttered potatoes and a salad, because we don't have asparagus right now.