Parmesan-Crusted Tilapia with Lemon Butter Sauce and Asparagus

Preheat your oven to 200°F (to keep fish warm while preparing the sauce) and line a baking sheet with parchment paper.

Pat the 4 tilapia fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up a breading station: Place 1/4 cup flour in one shallow dish. In a second dish, beat 2 eggs with 1 tablespoon water. In a third dish, combine 3/4 cup Parmesan cheese, 1/2 cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Dredge each tilapia fillet in flour, shaking off excess, then dip in egg mixture, and finally coat with the Parmesan-breadcrumb mixture, pressing gently to adhere.

Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Once hot, add the breaded tilapia fillets (you may need to cook in batches) and cook for about 3-4 minutes per side until golden brown and fish flakes easily with a fork.

Transfer the cooked fish to the prepared baking sheet and keep warm in the oven while preparing the sauce and asparagus.

Bring a large pot of salted water to a boil. Add the 1 pound of asparagus and blanch for 2-3 minutes until bright green and crisp-tender. Drain and set aside.

In the same skillet used for the fish, melt 4 tablespoons butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1/4 cup white wine (or chicken broth) and simmer for 2 minutes to reduce slightly.

Stir in 3 tablespoons lemon juice and simmer for another minute. Remove from heat and stir in 2 tablespoons chopped parsley.

Arrange the tilapia fillets on plates with the asparagus alongside. Drizzle the lemon butter sauce over both the fish and asparagus.

Garnish with lemon wedges and serve immediately.