Pecan Crusted Fish with Roasted Asparagus

Ingredients

• 1½ lb white fish fillets (cod, tilapia, or snapper)
• 1 cup pecans
• ½ cup Panko breadcrumbs
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 lemon
• 2 tbsp fresh parsley (optional)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1½ lb asparagus

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Trim the woody ends off the asparagus, toss with 1 tablespoon olive oil, salt, and pepper, then spread in a single layer on one half of the prepared baking sheet.
3. In a food processor, pulse pecans, Panko breadcrumbs, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper until a coarse meal forms.
4. Pat fish fillets dry. Spread Dijon mustard evenly over the top side of each fillet, then press the pecan mixture onto the mustard, ensuring a good coating.
5. Place the crusted fish fillets on the other half of the baking sheet with the asparagus. Drizzle fish with remaining 2 tablespoons olive oil.
6. Bake for 12-18 minutes, or until the fish is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
7. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.