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This easy baked tilapia recipe with Parmigiano Reggiano, chives, and roasted asparagus is a quick, healthy oven dinner for two. Made with mild white fish like haddock, halibut, or tilapia, this sheet pan style meal is perfect for weeknight dinners or date nights at home.
Why This Baked Fish Dinner Works
Cheese, fresh herbs, and mild white fish create a balanced, restaurant-quality meal that is surprisingly simple to make at home. Because the fish and vegetables roast at similar oven temperatures, this becomes an easy sheet pan fish dinner with minimal cleanup.
Serve this baked Parmigiano fish with something bold and fresh like roasted Brussels sprouts, but asparagus adds a classic steakhouse-style feel that pairs beautifully with the nutty cheese crust.
What Is White Fish?
White fish is a category of mild-flavored, low-fat fish with light colored flesh that turns flaky when cooked. These fish are extremely versatile and work well baked, grilled, pan-seared, or added to soups and stews.
Popular white fish options for baking:
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Tilapia – Mild, affordable, and widely available
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Haddock – Slightly sweeter and softer than cod
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Halibut – Thicker, steak-like texture with delicate flavor
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Other options: Pollock, snapper, bass, grouper, flounder, sole, catfish, and whiting
Interesting Food Facts
Parmigiano Reggiano
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Authentic Parmigiano Reggiano is made in specific regions of Italy and aged at least 12 months.
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It is naturally lactose-free due to the aging process.
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Often called the “King of Cheeses” because of its strict production standards.
Asparagus
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Asparagus has been eaten for over 2,000 years and was prized by ancient Romans.
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It is naturally high in folate, vitamin K, and antioxidants.
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Thicker stalks are actually more tender when roasted properly.
Sheet Pan Fish Dinners
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Oven baked fish dinners became popular in home cooking because they reduce cleanup and keep flavors simple and clean.
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High-heat roasting helps create texture on vegetables while keeping fish moist.
Ingredients
Directions
Make the Coleslaw
In a medium bowl, mix coleslaw mix, red onion, and dressing. Season with salt and pepper if needed. Cover and refrigerate until serving.
Prepare the Fish
Preheat oven to 425°F.
Pat fish dry and place on a parchment-lined or lightly oiled baking sheet.
In a small bowl, mix Parmigiano Reggiano, mayonnaise, chives, and pepper into a thick paste. Spread evenly over the top of each fillet.
Prepare the Asparagus
Prep the Asparagus by removing's the woody ends then toss with about a teaspoon of olive oil. On a cookie sheet lined with parchment paper sprinkle salt and pepper over asparagus.
Bake
Bake fish and asparagus at 425°F for 12–15 minutes, or until:
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Fish flakes easily with a fork
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Fish internal temp reaches 130°F
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Asparagus is tender but still bright green
If asparagus spears are thick, start them 3–5 minutes before adding fish.
Finish and Serve
Garnish fish with extra chives.
Sprinkle chia seeds over asparagus if using.
Squeeze fresh lemon juice over fish and vegetables.
Serve immediately with the chilled coleslaw.