Description
A refined, quick, and healthy weeknight dinner that combines tender, protein-rich tilapia with crisp asparagus spears. This dish utilizes a silky, herb-infused pesto reduction enhanced with fresh lemon juice. Perfect for busy professionals, this one-pan recipe delivers restaurant-quality flavors in under twenty minutes without the need for complex techniques.
Ingredients
1 package Sea Cuisine Tilapia (frozen)
1 tbsp extra virgin olive oil
1/2 cup heavy cream
1/3 cup basil pesto
1 cup low-sodium chicken broth
2 tsp cornstarch
1 tbsp freshly squeezed lemon juice
1 bunch asparagus, woody ends trimmed
Instructions
Heat olive oil in a nonstick skillet over medium-high heat.
Place frozen tilapia fillets in the skillet in a single layer.
Cook the fish for 10-11 minutes, flipping halfway through until opaque and flaky.
Remove fish from the skillet and set aside.
Add the trimmed asparagus to the skillet and sauté until crisp-tender.
In a small bowl, whisk together chicken broth and cornstarch until smooth.
Pour the broth mixture, heavy cream, and pesto into the skillet with the asparagus.
Simmer until the sauce thickens and coats the back of a spoon.
Stir in the fresh lemon juice.
Return the fish to the pan briefly to heat through before serving.
Notes
Ensure you strictly use non-alcoholic pesto. If you prefer a lighter sauce, substitute heavy cream with evaporated milk. Serve immediately while the sauce is hot and creamy.
- Prep Time: 5
- Cook Time: 15
- Category: Sheet Pan Dinners
- Method: Stovetop Searing
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 fillet with half the vegetable portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg