Servings: 4

1 bunch asparagus, woody ends removed 1 bunch asparagus, woody ends removed
FOUR 6-oz. mahi mahi or any white fish fillets FOUR 6-oz. mahi mahi or any white fish fillets
sea salt and black pepper sea salt and black pepper
1 lemon, cut in half 1 lemon, cut in half
2 Tablespoons olive oil 2 Tablespoons olive oil
1/4 cup of favorite mayo ¼ cup of favorite mayo
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/2 teaspoon onion powder ½ teaspoon onion powder
pinch of cayenne pepper (optional) pinch of cayenne pepper (optional)
1/4 cup panko or gluten-free breadcrumbs ¼ cup panko or gluten-free breadcrumbs

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Arrange the asparagus on one side of the baking sheet and the fish fillets on the other.
Season the fish generously with salt and pepper and squeeze over the juice from half of the lemon. Season the asparagus with salt and pepper and toss with 1 Tablespoon olive oil.
In a small bowl, mix the mayo, onion powder, garlic powder and cayenne if using. In another small bowl, mix the breadcrumbs and the remaining olive oil and season with a pinch of salt. Top each fillet with about 1 Tablespoon of mayo mixture, then sprinkle over breadcrumbs.
Transfer to oven and cook for about 12 minutes, until fish is cooked through and the breadcrumbs are just starting to brown.
Squeeze over the remaining lemon juice and serve immediately.