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“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight” 


  • 1 cup whole wheat Panko breadcrumbs
  • 1/4 cup chopped pecans
  • 3 teaspoons chopped fresh chives
  • 1 1/2 tablespoons extra virgin olive oil, plus more for the pan
  • Salt and cheyenne pepper to taste
  • 1 bunch of asparagus, trimmed
  • 1 tablespoon honey
  • 2 tilapia fillets


  1. Preheat oven to 425°F.
  2. Combine breadcrumbs, pecans, 2 teaspoons chives, 1 tablespoon oil, salt, cheyenne pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside.
  3. Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon chives, honey, salt and cheyenne pepper in a large bowl and spread it in a single layer on a large oiled baking sheet.
  4. Scatter one-quarter of the breadcrumb mixture over the asparagus and arrange tilapia over asparagus.
  5. Scatter remaining breadcrumb mixture on top of tilapia fillets.
  6. Bake until tilapia is cooked through and asparagus is tender, 10 to 12 minutes.