Tilapia with Potatoes and Asparagus

Preparation Time: 25 minutes
Estimated Cost: $12.50
Serving Size: 2


  • 2 tilapia fillets

  • ⅓ of an onion

  • 1 large egg

  • 2 tablespoons of sour cream  

  • 5 asparagus stems

  • 2 whole potatoes

  • 1 carrot

  • cooking spray/vegetable oil


  • Cutting board

  • Knife (medium)

  • Potato peeler

  • Grater (shredder)

  • Small bowl

  • Frying pan (preferably 2)

  • Spatula

  • Pan (boiling water)



  1. Rinse asparagus in sink, cut off any sections that appear to be dark in color

  2. Fill ¼ of pan with water and apply medium heat

  3. Put asparagus in water, test often until asparagus is bendable and soft


  1. Peel and dice onions into small using a cutting board and medium sized knife pieces

  2. Put small amount of oil in pan and distribute with spatula

  3. Scrape diced onion into oil and begin to sauté on medium heat

  4. Rinse the carrot thoroughly and using the grater, shred the entire carrot

  5. Add the shredded carrot to the sautéing onions

  6. Stir occasionally until both are golden brown

  7. Peel the potato skin until all skin is removed

  8. Chop the peeled potatoes into medium-small chunks

  9. Place a small amount of oil in the second pan, and evenly distribute (just as we did in the first pan)

  10. Place chopped potatoes in oil and heat on low or medium strength until golden brown (roughly 13 minutes)

  11. Combine the contents of one pan into the other and remain heating on medium-low strength for about a minute

  12. Add salt and pepper (Optional)

  13. Set aside sautéed items and clean frying pan.


  1. Place tilapia fillets in now cleaned pan with a small amount of oil

  2. Mix sour cream and raw egg together in small bowl using a spoon, while tilapia is frying

  3. When tilapia turns white, evenly spread mixture on top of the fish. Cook for another minute or two