Herb Parmigiano Crusted Tilapia With Quick Tomato Sauce Recipes

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

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.

PARMESAN CRUSTED TILAPIA FILLETS

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.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

HERB & PARMIGIANO CRUSTED TILAPIA WITH QUICK TOMATO SAUCE

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.