NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

2 tbsp Grated parmesan cheese

1 tbsp Almond flour

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh dill

1.5 cups Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 4

  In a shallow bowl, whisk together the parmesan cheese, almond flour, garlic powder, salt, and pepper to create the breading.

• 5

  Pat the tilapia fillets completely dry with paper towels, then press each side firmly into the parmesan mixture until evenly coated.

• 6

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 7

  Place the tilapia in the skillet and cook for 3 to 4 minutes per side until the crust is golden brown and the fish is opaque throughout.

• 8

  While the fish cooks, stir together the Greek yogurt, lemon juice, and finely chopped fresh dill in a small bowl.

• 9

  Plate the crusted tilapia alongside the roasted asparagus and serve with a dollop of the lemon-dill sauce.