Baked Parmigiano Reggiano Tilapia Dinner for Two

Southern Coleslaw

8 oz bag coleslaw, shredded

1 oz red onion, finely chopped

2 oz cole slaw dressing

salt and pepper to taste

Fish

2 6 oz. Tilapia filletsBass, Catfish, Cod, Flounder, Grouper, Haddock, Halibut, Tilapia, Pollock, Snapper, Sole, or Whiting.

4 oz Parmigiano Reggiano, grated

⅓ cup mayonnaise

4 tbsp fresh chives, finely chopped

1 dash Fresh cracked black pepper

Asparagus

4 oz Asparagus spears, washed and woody ends removed

2 tbsp Oilve oil

Salt and pepper to taste

2 pinches Chia Seeds (optional)

2 tbsp lemon, juiced

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:

Fish flakes easily with a fork
Fish internal temp reaches 130°F
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.