Welcome to Joe’s Kitchen!

Yield

2 servings

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

Parmesan-Crusted Tilapia

• 2 tilapia fillets
• ½ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Lemon wedges for serving

Sautéed Squash & Asparagus

• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch red pepper flakes (optional)

Angel Hair Pasta

• 6 ounces angel hair pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped parsley
• Salt and black pepper to taste

Instructions

Prepare the Tilapia

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper or lightly grease it.
3. Pat the tilapia fillets dry with paper towels.
4. In a small bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, paprika, Italian seasoning, salt, and black pepper.
5. In another small bowl, mix mayonnaise and Dijon mustard.
6. Brush the top of each fillet with the mayonnaise mixture.
7. Press the Parmesan breadcrumb mixture firmly onto the top of each fillet.
8. Place the fillets on the prepared baking sheet and drizzle lightly with olive oil.
9. Bake for 12–15 minutes until the fish flakes easily and the crust is golden brown.

Cook the Angel Hair Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the angel hair pasta according to package directions until al dente, usually 3–5 minutes.
3. Reserve ¼ cup pasta water, then drain the pasta.
4. Heat butter and olive oil in a skillet over medium heat.
5. Add garlic and sauté for 30 seconds until fragrant.
6. Toss in the cooked pasta, Parmesan cheese, parsley, and a splash of reserved pasta water if needed.
7. Season with salt and black pepper.

Sauté the Vegetables

1. Heat olive oil in a large skillet over medium-high heat.
2. Add zucchini, yellow squash, and asparagus.
3. Cook for 5–7 minutes, stirring occasionally, until tender-crisp.
4. Add garlic, salt, black pepper, and red pepper flakes.
5. Cook 1 minute more until fragrant.

To Plate

1. Twirl a portion of angel hair pasta onto each plate.
2. Arrange the sautéed squash and asparagus beside the pasta.
3. Place a Parmesan-crusted tilapia fillet on the plate.
4. Garnish with parsley and lemon wedges.

Joe’s Tips

• Do not overcook tilapia or it can become dry.
• Panko breadcrumbs give the crust extra crispness.
• Add a squeeze of fresh lemon over the fish just before serving for brightness.

Serving Suggestions

Serve with:

• Garlic bread
• A crisp green salad
• Roasted cherry tomatoes

Wine Pairing

A chilled Sauvignon Blanc pairs beautifully with the crispy Parmesan crust and fresh vegetables.