Parmesan Crusted Tilapia with Roasted Asparagus

2 tilapia fillets, about 1 pound total

Salt
Pepper
¼ cup plain breadcrumbs
¼ cup grated parmesan cheese
1 teaspoon of paprika
1 teaspoon of dried parsley
½ teaspoon of cayenne pepper
1 tablespoon olive oil

Pre-heat oven to 400 degrees

Drizzle 1 teaspoon of olive oil on tilapia and season with salt and pepper. Set aside.

Combine bread crumbs, cheese, paprika, parsley and cayenne pepper and mix thoroughly on a plate.

Dredge fillets in breadcrumb mixture. Pat mixture onto both sides of the fillets. Place tilapia on one half of a foil lined sheet pan and drizzle each with remaining olive oil.

1 bunch of asparagus, ends trimmed and cut in half
1 tablespoon olive oil
1 tsp salt
½ tsp pepper

Toss asparagus with oil, salt and pepper. Spread on to the other half of the sheet pan.

Cook for 10-12 minutes; until the asparagus are tender, but still crisp and the tilapia is opaque at the thickest part.