Seared Tilapia with Crunchy Asparagus Salad

Ingredients

• Fish and Asparagus

  • 1/2 cup (125 ml) water
  • 1 lb (450 g) asparagus, trimmed and cut into ½-inch (1 cm) pieces on an angle
  • 1 1/2 lb (675 g) tilapia fillets, halved lengthwise
  • 2 tbsp (30 ml) olive oil

• Salad

  • 1 garlic clove, finely chopped
  • 2 tbsp (30 ml) olive oil, plus more for serving
  • 1/2 cup (40 g) panko breadcrumbs
  • 1/2cup (25 g) mixed herbs (such as dill, chives, parsley), finely chopped
  • 1 tbsp capers, chopped
  • 1 lemon, zest finely grated
  • 1/4 tsp red pepper flakes (optional)
  • 6 cups (140 g) mesclun lettuce
  • Lemon wedges, for serving (see note)