Chili-Lime Crusted Tilapia with Caramelized Brussels Sprouts and Pickled Chili Aioli

Ok, this dish could not be easier. It's baked fish that is lightly breaded with panko and some quickly caramelized Brussels sprouts. 

The hardest part is pre-heating the oven.

Halved Brussels sprouts tossed with minced garlic, olive oil, salt, and pepper - it's all you need for a really good time.

The breading used here is my go-to breading for pretty much anything I plan to bake. I "borrowed" it from the America's Test Kitchen Chicken Parmesan recipe, but it really is quite versatile.

I use it for chicken parmesan, sure, but I also use it for eggplant, tempeh, tofu ... it works for everything. 

You'll want to bake the fish on a cooling rack placed inside of a cookie sheet. This will allow air-flow and stop the bottom of the fish from getting wet and soggy. Also, toasting the panko with a little oil before you bread the fish gives it a golden color, a crisp bite, and a nutty flavor - don't skip that step!