Herb Crusted Tilapia With Lemon Potatoes Recipes

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HERB-CRUSTED TILAPIA WITH LEMON POTATOES



Herb-Crusted Tilapia with Lemon Potatoes image

Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 12

1 large unpeeled potato, cut into 1/2-inch pieces
2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons Gold Medal™ all-purpose flour
1 egg
3/4 cup Progresso™ panko crispy bread crumbs
3/4 teaspoon seasoned salt
2 tablespoons butter, melted
2 tilapia fillets (5 to 6 oz each)
1 medium zucchini, cut into 1/2-inch slices
2 teaspoons chopped fresh thyme leaves
2 teaspoons grated lemon peel

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
  • Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
  • Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
  • Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.

Nutrition Facts : Calories 660, Carbohydrate 71 g, Cholesterol 210 mg, Fat 4, Fiber 6 g, Protein 41 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 7 g, TransFat 1/2 g

POTATO-CRUSTED TILAPIA



Potato-Crusted Tilapia image

A very simple but tasty recipe, great when having company over.

Provided by bex89

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 cup precooked shredded potatoes
1 shallot, chopped
1 teaspoon honey mustard
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ teaspoon ground black pepper
4 teaspoons mayonnaise
4 tilapia fillets
1 tablespoon vegetable oil
1 lemon, cut into wedges

Steps:

  • Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
  • Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
  • Serve fish with lemon wedges.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g

HERB-COATED TILAPIA WITH LEMON



Herb-Coated Tilapia with Lemon image

Provided by Leslie Pendleton

Categories     Main Course

Yield four.

Number Of Ingredients 5

1 medium lemon
3/4 cup chopped fresh herbs (any combination of parsley, thyme, mint, chives, and cilantro)
4 skinless tilapia fillets (about 4 oz. each)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil

Steps:

  • Finely grate the zest from the lemon, then cut the lemon in quarters and set aside.
  • Mix the herbs and lemon zest on a plate. Sprinkle the fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper and coat both sides of each fillet with herbs, pressing them on so they adhere.
  • In a large (12-inch) nonstick skillet, heat the oil over medium heat until hot. Cook the tilapia until the flesh is opaque and just cooked through, about 2 minutes on each side (cut into the thick part of a fillet to check). Serve the tilapia with the lemon quarters, for squeezing at the table. (Note: If you're serving this dish to company, you might want to cut wedges from a lemon that hasn't been zested.)

Nutrition Facts : ServingSize four., Calories 195 kcal, Fat 85 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 1 g, Fiber 1 g, Protein 26 g, Cholesterol 90 mg, Sodium 250 mg, UnsaturatedFat 6 g

PARMESAN CRUSTED TILAPIA



Parmesan Crusted Tilapia image

Fast, Easy and Healthy! This recipe is for 2, but I have easily doubled it for more. This bakes so quickly that I often make a bunch of these fillets and eat them leftover for lunches.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 -4 tilapia fillets, depending on size
1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker
1/4 cup grated parmesan cheese
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
salt
pepper
garlic powder
olive oil

Steps:

  • Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  • Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
  • On a different plate, pour 1 tbsp lemon juice.
  • Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  • Dredge fillet in the parmesan mixture patting it all over to coat.
  • Place in an oiled baking dish, repeat with remaining fillets.
  • Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  • Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

TILAPIA IN A POTATO CRUST



Tilapia in a Potato Crust image

This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist.

Provided by -Sylvie-

Categories     Tilapia

Time 27m

Yield 3 serving(s)

Number Of Ingredients 7

1/2 lb tilapia fillet, rinsed and dried
2 tablespoons lemon juice, fresh
1 1/2 lbs potatoes, peeled and grated
nutmeg, freshly grated, to taste
3 egg yolks
3 tablespoons flour
oil (for frying)

Steps:

  • Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
  • Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
  • Season the grated potatoes with salt, pepper and nutmeg.
  • Add the egg yolks.
  • Coat the fish filets with flour, making sure that any excess flour is shaken of.
  • Cover both sides of the filets with the poato mix, pressing it on lightly.
  • In a large non stick skillet heat some oil.
  • Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
  • You might have to use two skillets or do this in batches, don't overload the skillet.
  • Serve with a fresh salad on the side for a wonderful meal.

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA



Pan Seared Lemon Tilapia with Parmesan Pasta image

Citrusy tilapia, served with a cheesy but light pasta.

Provided by vo0do0

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 2

Number Of Ingredients 16

4 ounces elbow macaroni
2 tablespoons light olive oil
2 tilapia fillets
1 tablespoon lemon juice
⅛ teaspoon dried oregano
1 pinch dried basil
1 pinch dried cilantro
1 pinch salt and ground black pepper
1 tablespoon light olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1 pinch garlic powder
1 pinch dried basil
1 pinch dried oregano
1 pinch dried cilantro
1 pinch salt and ground black pepper

Steps:

  • Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
  • Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 44.8 g, Cholesterol 50.2 mg, Fat 26.3 g, Fiber 2.6 g, Protein 34.8 g, SaturatedFat 5.2 g, Sodium 230.8 mg, Sugar 2 g

LEMON, GARLIC & HERB TILAPIA



Lemon, Garlic & Herb Tilapia image

A half-hour soak in a lemony, garlicky marinade infuses tilapia fillets with incredible flavor. Bonus: It's a Healthy Living dish!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 5

8 tilapia fillets (2 lb.)
1 pkg. (1.25 oz.) A.1. Savory Garlic & Herb Marinade Mix
1/4 cup lemon juice
2 Tbsp. olive oil
2 Tbsp. water

Steps:

  • Place fish in 13x9-inch baking dish sprayed with cooking spray. Whisk remaining ingredients until blended; pour over fish.
  • Refrigerate 30 min.
  • Heat oven to 350°F. Bake fish 15 to 20 min. or until it flakes easily with fork.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 23 g

PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE



Pan-Seared Tilapia with Lemon-Butter Sauce image

Step up fish with lemon-butter sauce makes tasty dinner for fish lovers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
3/4 cup whipping (heavy) cream
1 teaspoon grated lemon peel
1/4 cup cold firm butter, cut into 4 pieces
1/4 teaspoon salt
1/8 teaspoon white pepper
4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each)
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped toasted hazelnuts (filberts) or almonds

Steps:

  • In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
  • Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
  • Sprinkle fish with 1/4 teaspoon salt; set aside.
  • In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
  • To serve, spoon sauce over fish and sprinkle with nuts.

Nutrition Facts : Calories 460, Carbohydrate 4 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g

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