Steamed tilipia with asparagus and lemon. Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. The beautiful thing about fish is that it rarely takes long to make—you can cook fillets on the stove and have them ready in a jiff. Steam asparagus gently until tender, certainly not mushy.

Steam the tilapia and asparagus in the same skillet to cut down on after-dinner clean-up. Place a large steamer basket in skillet. Add asparagus to basket; reduce heat to medium. You can cook Steamed tilipia with asparagus and lemon using 1 ingredients and 5 steps. Here is how you cook that.

Ingredients of Steamed tilipia with asparagus and lemon

Prepare of tilipia, 2 lemons, lemon pepper seasoning, asparagus, salt, foil.

Steaming is the ideal way to cook tilapia because it eliminates the need for extra fat and preserves the water-soluble B vitamins. Steamed tilapia with rice Raw fish, asparagus, herbs and spices Baked fish fillet with scallops and asparagus Blackened Tilapia with Couscous Raw fish, egg and vegetables Tasty and Spicy Tilapia Fish Fry. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Once the asparagus is finished, put it on a plate and then top with the baked tilapia.

Steamed tilipia with asparagus and lemon step by step

Lay foil sheet down.
Season tilipia with lemon pepper n lay on top of foil.
After cutting off ends from asparagus sprinkle a little salt and lay on top of tilipia.
Top it off with 3 lemon slices.
Wrap up the foil leaving space inside. Do not close tightly. Cook for 15min at 375°.

For added flavor if desired, top with lemon juice. Ingridients: Tilapia fillets asparagus olive oil salt chilli powder coriander powder garam masala powder lemon juice ginger garlic paste chat masala curd cilantro Preparation: First we Add some chopped cilantro on the top of tilapia to enhance the taste. Enjoy with a side of steamed asparagus n lemon. Season with a little lemon juice and top with a quarter of the shrimp and asparagus. Dot with a quarter of the lemon butter.