Who doesn’t want to add more fish into their diet?? I DO!!! Tilapia with asparagus for the WIN!! Tilapia is a white light fish that is fairly inexpensive. Tilapia can be found in just about every grocery store both frozen and fresh. I love making Tilapia with Asparagus for a few reasons. First, because you can make it for just one! Some of us don’t have to cook for large families. This meal works for either types. Second reason…. It’s FAST… Third reason it tastes really great and fresh! When you feel like something light and healthy this is a great choice. Many of you are trying to eat healthier. Which is great. Just remember moderation. A variety of food in smaller portions is key.
If you have another favorite kind of white fish. Don’t be afraid to us it! Tilapia is easy to find and I always have some in the freezer! Asparagus was a great buy this week at my local market! TIP.. keep parchment paper on hand to save time on cleaning a baking sheet!
TILAPIA WITH ASPARAGUS
- 4 tilapia fillets 4-6 oz. each
- 4 cups arugula or baby spinach rinsed
- Coarse Salt
- Fresh Ground black pepper
- 2 Tablespoons olive oil
- 2 teaspoons butter
- 1 teaspoon dried tarragon
- 6 thin asparagus cut in half
- 1 shallot sliced
- 1 lemon thinly sliced
Season tilapia with coarse salt and fresh ground black pepper.
Stretch out foil across a 9x13 inch baking dish. Now double that amount or use parchment paper. Foil will take 5 to 10 min. longer to cook.
Lay the foil/parchment paper out on the counter and spread one half of the paper/foil with a little olive oil. Lay down the arugula or spinach. Place the fish on top of the greens.
Melt the butter and mix with the olive oil drizzle over top the fish. Sprinkle with tarragon.
Scatter the asparagus and shallots across the fish. Sprinkle with more olive oil, a little coarse salt and fresh pepper. Lay the lemon slices evenly over top the fish.
Fold the foil over the fish and tuck in the sides (like wrapping a present). The stream will not escape. Lay the fish package in the 9x13 inch pan.
Bake at 425 degrees for 15 min. per in of fish. Mine are usually done in 25 mins.