Herb Parmigiano Crusted Tilapia With Quick Tomato Sauce Recipe 445

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PARMESAN CRUSTED TILAPIA FILLETS



Parmesan Crusted Tilapia Fillets image

This recipe is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds! Works well in low-carb diets.

Provided by France C

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 6

¾ cup grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
4 tilapia fillets
olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
  • Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
  • Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g

HERB & PARMIGIANO CRUSTED TILAPIA WITH QUICK TOMATO SAUCE RECIPE - (4.4/5)



Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce Recipe - (4.4/5) image

Provided by DenaK

Number Of Ingredients 11

2 large cloves garlic, minced, about 1 tablespoon
6 tablespoons extra virgin olive oil
1 (14.5 ounce) can diced tomatoes
Pinch granulated sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup fresh breadcrumbs
3/4 cup Parmigiano-Reggiano, finely grated
1/2 cup mixed fresh herbs, such as thyme, parsley, chives, or oregano, chopped
Four (6 ounce) skinless tilapia fillets
1 large egg

Steps:

  • In a 1- to 2-quart heavy saucepan cook the garlic in 2 tablespoons of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper. Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere. In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 tablespoons olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce. NOTE When using individually quick frozen fillets, I find them to be waterlogged, so I cut them in half, place them between my hands, and press firmly, but gently, to wring some of the water out. They crisp up better and taste better. We make this all the time! It is an easy recipe and classy enough to serve to guests. I almost always use ground up triscuits for breadcrumbs (they are whole grain and easy to make) and this recipe really shines with them (no problems with adherence either). The sauce is simple but divine. We serve this with Parmesan couscous and steamed broccoli.

HERB & PARMIGIANO CRUSTED TILAPIA WITH QUICK TOMATO SAUCE



Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce image

Make and share this Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce recipe from Food.com.

Provided by CookGordon

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced (about 1 Tbs.)
6 tablespoons extra virgin olive oil
1 (14 1/2 ounce) can diced tomatoes
1 pinch granulated sugar
kosher salt
fresh ground black pepper
3/4 cup breadcrumbs, fresh
3/4 cup parmigiano-reggiano cheese, finely grated
1/2 cup fresh herb, chopped (Mixed such as thyme, parsley, chives, or oregano)
1 1/2 lbs tilapia fillets, skinless (4 6-oz. each)
1 large egg

Steps:

  • In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
  • Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
  • Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
  • In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.

Nutrition Facts : Calories 532.6, Fat 29.7, SaturatedFat 7, Cholesterol 148.8, Sodium 732.3, Carbohydrate 22.3, Fiber 2.4, Sugar 5.3, Protein 45

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