Lemon Dill Tilapia with Lemon Garlic Asparagus

Ingredients:
100g Boneless, skinless Tilapia
1 lemon
1small bunch of dill
1 tsp dill, chopped
150g Asparagus, chopped into inch pieces
1/4 cup water, divided
1 garlic clove, crushed or minced
Spritz of Pam
Dash of Liquid Amino
Salt and Pepper to taste

 On medium heat, spray a castiron pan with Pam or zero calories vegetable spray. Place tilapia that has been seasoned with salt and pepper in the pan. Cook for 1 minute. 

Slice your lemon in half, and one of the halves into quarters. Squeeze the one half into the pan, slice one of the quarters and place on top of the fish. Add your bunch of dill on top of the fish and lemon. I also place the other lemon half down in the pan and it heats up, adds lemony flavour and you can continue to squeeze more juice out as it warms up. At this point I add 2 tbsp of water so the pan doesn't get dry.

Flip the fish, lemon and dill over. The dill and lemon will be in direct contact with the pan, but it serves as a flavour bed for your fish! Continue to cook for 4-6 minutes. While this is happening, place your asparagus in another pan with spray. Crush a garlic clove, and add that to the pan with salt and pepper. Saute this for 2 minutes, then add 2 tbsp of water and a dash of liquid amino. Continue sauteing until desired doneness. I like mine crisp tender, so they go for another 3 minutes, or until they turn bright green. 

 Place the asparagus and tilapia on the plate. I keep the lemons on that were in the pan and add the teaspoon of freshly chopped dill. Squeeze the remaining quarter of lemon on your asparagus. Serve and enjoy!

Calories: 130