Seared Tilapia with Crunchy Asparagus Salad
Seared Tilapia with Crunchy Asparagus Salad
Ingredients
- 1/2 cup (125 ml) water
- 1 lb (450 g) asparagus, trimmed and cut into ½-inch (1 cm) pieces on an angle
- 1 1/2 lb (675 g) tilapia fillets, halved lengthwise
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1/2 cup (40 g) panko breadcrumbs
- 1/2cup (25 g) mixed herbs (such as dill, chives, parsley), finely chopped
- 1 tbsp capers, chopped
- 1 lemon, zest finely grated
- 1/4 tsp red pepper flakes (optional)
- 6 cups (140 g) mesclun lettuce
- Lemon wedges, for serving (see note)
Instructions
- In a large non-stick skillet over medium-high heat, bring the water to a boil. Season with salt. Add the asparagus to the water and cook for 2 minutes, stirring often, or until al dente. Drain and rinse quickly under cold running water. Set aside. Wipe out the skillet.
- In the same skillet, brown half of the fish in half of the oil for 3 to 4 minutes on each side. Season with salt and pepper. Keep warm on a plate. Cook the remaining fillets in the remaining oil. Wash out the skillet.
Seared Tilapia with Crunchy Asparagus Salad