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Lemon Parmesan Tilapia with Roasted Asparagus

Lemon Parmesan Tilapia with Roasted Asparagus
PREP TIME
10 min
COOK TIME
25 min
YIELDS
4 servings

Try this quick and easy recipe for delicious tilapia encrusted in lemon and Parmesan. Brought to you by McCain Foods Canada®

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Ingredients

1
(750g) bag McCain® Superfries® Homestyle Red Skin Potato Wedges
4 6
oz (175 g) tilapia fillets
¼
cup (60 mL) grated Parmesan cheese
¼
cup (60 mL) fresh or Panko bread crumbs
¼
cup (60 mL) butter, melted, divided
2
Tbsp (30 mL) finely chopped fresh parsley
2
tsp (10 mL) chopped fresh thyme
1
clove garlic, minced
1
zest and juice of 1 lemon
1
lb(s) (500 g) asparagus, trimmed
1
salt and pepper
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Directions

Step 1

Pre-heat oven to 450°F (230°C).

Step 2

Bake McCain® Superfries® Homestyle Red Skin Potato Wedges according to package directions.

Step 3

Meanwhile, arrange tilapia fillets on a parchment lined baking sheet, leaving room at one end for the asparagus.

Step 4

In a medium bowl, combine cheese, bread crumbs, 3 tbsp (45 mL) of butter, parsley, thyme, garlic and lemon zest and juice. Divide mixture equally over the fish fillets, spreading to cover the tops. Place asparagus on baking sheet and drizzle with remaining butter; season with salt and pepper to taste. Bake on the lower rack for 15 minutes or until fish is fully cooked and flakes easily when tested with a fork.

Step 5

Serve fillets with asparagus and McCain® Superfries® Homestyle Red Skin Potato Wedges and enjoy!

Step 6

Use any favourite fish fillet of the same size.

Step 7

Toss frozen wedges with 1 clove minced garlic and 1 tbsp grated Parmesan before baking for variety.

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