Parmesan Crusted Tilapia with Balsamic Asparagus Side

I have been looking for a go-to fish dish in quite some time. A dish that I would be able to recreate when called for, but most importantly the dish can be prepared fast. I found this recipe in one of my old recipe magazine and made some major changes on the recipe. I have to say, this is beginning to be a fan favorite for my family. 

INGREDIENTS

For the Tilapia : 

1/2  Cup    Grated Parmesan Cheese

3     Tbs     Softened Butter

3     Tbs     Sour Cream

2     Tbs     Fresh Lemon Juice

1/4  Tsp     Dried Basil

1/4  Tsp     Salt and Pepper

1/4  Tsp     French Onion Dip Powder

4 medium Tilapia Fillet

Wash and Dry the TILAPIA FILLET and lightly sprinkle with SALT & PEPPER.

Combine all the other ingredients in a bowl until creamy and set aside.

Line a baking dish with aluminum foil, greased lightly with OIL. Place the FILLETS and the BAGGED ASPARAGUS (recipe below) on the top of the oven, a few inches from the broiler.

Broil for 4 mins on one side. Flip the FILLETS and broil for 3 mins.  (Leave the Asparagus Alone)

Spread the CRUST MIXTURE on top of the cooked TILAPIA FILLETS and continue broiling for 3 more mins, or when golden brown. 

Let cool for 2 mins before serving. 

For the Asparagus:

3       Cloves   Garlic
1/2    Small     Onion 
2       Tbs         Olive Oil
1       Tsp         Balsamic Vinegar
1       Bundle   Asparagus


Mince the ONION and GARLIC. Combine all the other ingredients in a bowl.

Wash and trim the ends of the  ASPARAGUS by holding both ends and bending it until it snaps, discard the lower half. Then add to the oil mixture for 5 minutes.

Place the coated asparagus in the middle of a square aluminum foil, and fold into a pouch, just like the picture. Cut 2 small holes on top of the aluminum pouch.