To make dinner I put a tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, seasoned the Tilapia with Salt, Pepper, and Garlic Herb Seasoning. Once browned on one side I flipped it and waited till the other side browned. Then added the juice of 1 lemon, 2 tablespoons of butter, 1 tablespoon of capers, 2 tablespoons of Chiffon Basil, Salt, and Pepper.
For the Tomato and Basil Bake I sliced 5 tomatoes into wedges and scooped out the seeds, put in a baking dish with some olive oil, balsamic vinegar, salt and pepper. Then broiled it for 20 mins while stirring it every few minutes. When they were browned nicely I took the cornbread crumbs I made and stirred them into a tablespoon of melted butter and sprinkled on top of the tomatoes. Broiled them till golden, took out of the oven, and topped with shredded Basil leaves. The dish I used was white and because of the broiling it burned the edges while I stirred so excuse the ugliness of the dish.
To make the cornbread crumbs I crumbled the honeyed cornbread I made the night before onto a sheet pan and put the oven at 350° Baked for 30 mins and stirred them around and baked for 15 mins more till they dried out and turned darker. Put them into the food processor and pulsed till they were fine. The rest that I didn't use I put in a bag and put that in the freezer for another use. So yummy!
To make the asparagus I just boiled some water and added salt, chopped the woodsie ends off and put them in the water for about 20 mins till they were soft. Used tongs to put them in a serving dish, topped with a pat of butter, salt, and some lemon zest.
To plate I just placed the Tilapia, scooped some of the sauce and capers over top. Spooned the tomatoes next to that and used tongs to place the Asparagus on the other side.
Everyone loved it!
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