This panko-crusted Tilapia looks impressive, but is actually a cinch to make! Plus, the fish, potatoes and asparagus can all be cooked in one pan, which makes cleanup a breeze. In other words: it’s the perfect dish for your next dinner party.
Panko-Dijon Crusted Tilapia with Asparagus and Roasted Potatoes
Ingredients
- 4 Regal Springs Tilapia fillets seasoned with fresh cracked pepper and sea salt
- 8 tbsp panko bread crumbs
- 6 tbsp Dijon mustard
- 2 tbsp fresh dill picked from stems
- 3 tbsp olive oil
- 1 bunch asparagus
- 1 lb baby red potatoes
Instructions
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Coat potatoes in oil, salt and pepper, then place on a baking sheet in a 325° oven. Cook for 6 minutes.
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While potatoes are roasting, season asparagus with oil, salt and pepper.
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Mix Dijon mustard, panko and dill together. Top each Tilapia fillet with breadcrumb mixture.
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Remove baking sheet with potatoes from oven. Add asparagus and Tilapia to the pan, and place back in the oven. Let cook for 12 minutes.
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Serve and enjoy!
Recipe Notes
Calories are per serving.
Hungry for more? Try our Stuffing-Crusted Baked Tilapia or consult our store locator to find your nearest Tilapia retailer.
