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
- 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
Coat potatoes in oil, salt and pepper, then place on a baking sheet in a 325° oven. Cook for 6 minutes.
While potatoes are roasting, season asparagus with oil, salt and pepper.
Mix Dijon mustard, panko and dill together. Top each Tilapia fillet with breadcrumb mixture.
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.
Serve and enjoy!
Calories are per serving.