# Keto Parmesan Tilapia and Asparagus for One 4 portions · US measures · keto · Preparation time not provided · 20 min Keto Parmesan Tilapia and Asparagus for One. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 400°F. Lightly grease a small baking dish. Thaw tilapia and trim asparagus.
Check fish reaches 145°F at its thickest point.
4 fillet Tilapia filletthawed · Source gives no fillet weight.	Arrange fish/asparagus, drizzle garlic butter on asparagus, season both; bake 400°F 10 min.	After 10 min bake, flip fish and spread parmesan mixture; bake 400°F 6–10 min more; serve optional lemon.
4 cup asparagusabout 4.5 ounces or 12-14 spears, woody ends removed
2 tbsp butter
4 tsp minced garlic
to taste salt and pepper to tasteSource does not state an amount; measure to taste or as needed.
12 tbsp shredded parmesan cheese	Mix parmesan, mayonnaise, green onion and lemon juice while first bake cooks.
4 tbsp mayonnaise
4 tsp minced green onion
2 tsp lemon juice
Not specified Lemon slicessliced · Source does not state an amount; measure to taste or as needed. Optional; excluded or included as stated in the publisher nutrition.

## Ingredients - 4 fillet Tilapia fillet — thawed. Source gives no fillet weight. - 4 cup asparagus — about 4.5 ounces or 12-14 spears, woody ends removed - 2 tbsp butter - 4 tsp minced garlic - 12 tbsp shredded parmesan cheese - 4 tbsp mayonnaise - 4 tsp minced green onion - 2 tsp lemon juice - to taste salt and pepper to taste. Source does not state an amount; measure to taste or as needed. - Not specified Lemon slices — sliced. Source does not state an amount; measure to taste or as needed. Optional; excluded or included as stated in the publisher nutrition. ## Equipment - Oven - Baking dish - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **First bake.** Place asparagus and fish beside each other in the dish. Mix melted butter with garlic and drizzle over asparagus. Season asparagus and fish to taste. Bake for 10 minutes. 2. **Topping.** While they bake, mix parmesan, mayonnaise, green onion and lemon juice. Turn fish over and spread this topping onto it. 3. **Finish.** Bake another 6–10 minutes, until asparagus is tender and fish flakes easily. Serve with optional lemon slices. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 349 kcal; protein: 32.8 g; total carbs: 6.7 g; fiber: 2.9 g; net carbs: 3.8 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: egg, fish, milk. Check product labels and cross-contact. ## First-cook checks and limits - The original recipe makes 1 portion. It specifies 1 tilapia piece without a weight and 1 cup asparagus, approximately 4.5 oz or 12–14 spears. - Season both the fish and asparagus with salt and pepper, then bake together. The publisher does not specify separate seasoning amounts for each. - Ingredient quantities are scaled from 1 original portion to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Keto Parmesan Tilapia and Asparagus for One](https://thebestketorecipes.com/keto-parmesan-tilapia-and-asparagus-for-one/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-keto-parmesan-tilapia-and-asparagus-for-one/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.