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Parmesan Crusted Tilapia

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Tuesday, 28 September 2010 11:11


  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 10-12 cherry tomatoes, halved
  • 1/2 cup cream
  • small handful of fresh basil leaves
  • 2 tilapia fillets
  • kosher salt and fresh cracked pepper
  • 1/4 cup flour
  • 1 egg, beaten
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon granulated garlic


  • Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.
  • Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
  • Combine Parmesan, panko and granulated garlic.
  • Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
  • Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
  • When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce.  Season with salt and pepper if needed.
  • Lay fish on a serving platter and spoon sauce over the top.  Serve.


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