First prepare the topping for the tilapia. For two 7 ounce filets combine two tablespoons bread crumbs, two tablespoons grated parmesan cheese, zest of one-half a lemon, salt, lots of freshly ground pepper, parsley, one clove garlic minced, and one tablespoon olive oil like so:

Next, olive oil, salt and pepper the filets, then pat with the crumb mixture. Try to cover as much of the surface as possible since this keeps the fish moist.

Bake for 10-12 minutes at 375 F. The filet crust should be brown and the fish flakey and white:

While you are at it, roast a combination of asparagus, red bell pepper, red onion, minced garlic and julienned carrots with olive oil, salt and pepper at 375 F for 40 minutes, et voila!

Plate ’em up:

Ready for the oven. If memory serves me correctly, the original recipe came from Martha Stewarts “Everyday Food” magazine. The original used a pre-baked crust, but lately I have been making homemade crust.

Close-up:

Baked:

Steaming hot with a dusting of chopped basil from the garden: