Preheat the oven to 375 degrees for the roasting of the fish and asparagus. Slice the lemon in ½. Peel the red onion and cut into ½ inch circular slices. Rough chop the garlic. Cut the radish into thin circular coin shaped pieces.
Rinse the Tilapia filets and pat dry.
Make the Puree
In a blender or food processor, combine the peas, ricotta cheese, garlic, juice of the lemon, and a pinch of salt and pepper. Blend until the ingredients come together and become a smooth puree. Reserve at room temperature. If you do not have a blender finely chop the ingredients, and then you can mash finely with a fork and stir for consistency.
Cook the Fish
Place the fish on a baking sheet. Drizzle with 1 tsp oil and season with smoked paprika and a pinch of salt and pepper. Bake in the oven for 10-12 minutes or until firm, but flaky.
Cook the Asparagus
You can cook the asparagus at the same time as the fish if you would like. Place the asparagus and sliced red onion on a baking sheet. Drizzle with 1 tsp of oil and season with a pinch of salt and pepper. Roast in the oven for 6-8 minutes or until beginning to brown and asparagus is fork tender.
Plate the Dish
Gently lay a tilapia fillet in the middle of the plate. Sauce the fish with the pea puree from one corner to another. Lay the asparagus on top of the fish on an angle. Garnish with thinly sliced red radish scattered on top of the fish and around the plate.