Friday, July 13, 2012

Parmesan-Basil Crusted Tilapia

Today we experimented with the scary meat of "FISH".  Ewwwww is what I want to say but it was DELISH!  John and I have been so exhausted of red and white meat (beef, pork & chicken) lately that we are desiring the vegetarian life-style but know our bodies could not sustain that way.  The past two grocery trips I have found myself lingering in the seafood department, no doubt with my nose closed.  The latest trip my husband found me lingering in seafood for a second time in 15 minutes after I had forgotten something in the produce department and had to beeline back.  Thankfully a nice fresh fish-market man asked how we were doing and I broke down to tell him that I hate fish but love seafood and didn't know what to do.  The idea of touching and cooking fresh fish made me want to jump out of my skin.  For the record I do prepare scallops all the time without getting the heebie-jeebies but decided that we needed to settle on something that wasn't $20 per pound.  The market man gently coaxed me into some fresh tilapia.  Okay I have consumed tilapia once or twice before and could remember it hadn't been horribly fishy.  No foul odors to think of. So I grabbed just enough for two portions.  Did not want to get stuck with any leftover foreign subject.  

1/2 c - Dried Breadcrumbs (Easily kept on-hand in the pantry)
1/8 c - Shredded Parmesan (Increase to preference) 
1/2 t - basil
1/8 t - salt
1/8 t - garlic
Extra Vigin Olive Oil
Non-stick cooking or Spray EVOO

Preheat oven to 425 degrees.  In a small bowl mix the breadcrumbs, parmesan, basil, salt, and garlic. After mixing the dry ingredients add a very tiny amount of extra virgin olive oil into the mixture just to make it slightly sticky.  Just shy of the consistency of a strudel.   Rinse the tilapia under cool water then place in the breadcrumb mixture and coat.  Place the fish on a baking sheet that has been prepared with a light spritz of extra virgin olive oil or non-stick cooking spray to prevent sticking.  Bake for 10 to 12 minutes until the fish flakes.  Tilapia tends to increase in size during the cooking process.  

Serve with a light side of vegetables.  Nothing too heavy for this entree (potatoes, etc).






1 comment:

  1. Looks "good" -- in fact I fixed the same fish yesterday --- but I marinated it in Italian dressing (zesty) for about an hour - then baked! Very good - try it!!! I'll try your way!! thanks for the recipe! Love ya - Nannie

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