Crispy Breaded Tilapia
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Crispy Breaded Tilapia

Crispy Breaded Tilapia

with Asparagus, Lemon Chive Sauce, and Ciabatta Toasts

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. And that exactly what’s happening here: tilapia is coated in a crispy panko crust and pan-fried to a beautiful golden brown. Add some asparagus on the side and a few buttered ciabatta toasts and presto! You’ve got one seriously tasty catch of the day.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

6 ounce


1 unit


¼ ounce


4 tablespoon

Sour Cream

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

11 ounce


(Contains Fish)

2 unit

Ciabatta Bread

(Contains Soy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate70 g
Sugar5 g
Dietary Fiber6 g
Protein44 g
Cholesterol130 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Large Pan
Paper Towel


Preheat and Prep

Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom woody ends from asparagus. Halve lemon; cut one half into wedges. Finely chop chives.

Make Sauce

In a small bowl, stir together sour cream, 1 TBSP chives, and a squeeze of lemon. Season with salt, pepper, and more lemon (to taste). Set aside half for brushing the fish and half for serving.

Cook Asparagus and Prep Crust

Toss asparagus with a drizzle of oil on a baking sheet. Season with salt and pepper. Bake in oven until tender and lightly crisped, 10-12 minutes. Meanwhile, place panko in a shallow dish or plate and season with salt and pepper.

Crust and Cook Fish

Pat tilapia dry with a paper towel and season all over with salt and pepper. Brush all over with half the sauce. Dip one fillet in panko mixture, coating all over and pressing to adhere. Repeat with other fillet. Heat a large drizzle of oil in a large pan over medium-high heat. Add tilapia and cook until flesh is opaque and crust is golden brown, 4-6 minutes per side. (TIP: Lower heat if crumbs brown too quickly.)

Make Toasts

While fish cooks, place 2 TBSP butter and 1 TBSP chives in a small bowl. Microwave until melted, about 30 seconds. Split ciabattas in half and brush cut sides with butter mixture. Season with salt and pepper. Place on another baking sheet and toast in oven until golden brown, about 5 minutes (you can place them on the same sheet as the asparagus, if there’s room).

Finish and Serve

Cut toasts into triangles. Divide between plates along with tilapia and asparagus. Drizzle tilapia with remaining sauce. Serve with any remaining lemon on the side for squeezing over.

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