I went over to my mom’s house the other day and we whipped up this fantastic meal. With four kids running around underfoot. Not a big deal.
We’ve gotten in the habit of trying out new dishes whenever we get together and it’s so fun. I love to cook with her : ) Well when she discovered the recipe on pinterest she knew it was right up our alley. I have never had a dish with sun dried tomato that I didn’t love…if that makes sense. This fish has the one-two punch of sun dried tomatoes + parmesan, which is also killer in this pesto.
Now those flavors get friendly with some super crunchy panko crumbs and salty Parmesan cheese. I think I could bread just about anything in this and it would be delicious. Seriously. Try me.
Tilapia with a Sun Dried Tomato Crust
lightly adapted from Simply Recipes
2 cups panko (or 1 cup regular breadcrumbs)
2 tsp Italian seasoning
2 tsp onion powder 2 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 Tb Parmesan cheese
1/2 c sun dried tomatoes, packed in oil
4 tilapia fillets, about 1 1/3 pounds
1/4 c flour, for dredging
1 beaten egg, for dredging
Place the breadcrumbs, seasoning, onion powder, garlic powder, paprika, salt, pepper, and Parmesan cheese in a food processor and pulse until well mixed.
Add the sun dried tomatoes and pulse until the consistency of coarse meal.
Spray some olive oil spray on a foil lined baking sheet and set aside. Preheat the oven to 350°F.
Rinse off the tilapia fillets and pat dry. Get out 3 dishes for dredging and put the flour in one, the beaten egg in the second, and the panko mixture in the third.
Dredge the tilapia fillets first in the flour until lightly coated, then dip in the beaten egg until coated and let the excess drip off. Next place the fillet on top of the panko mixture. Sprinkle a generous amount of breadcrumb mixture over the top of the fillet and press down with your fingers. When both sides are well breaded, gently transfer the fillet to the baking sheet. It is a fairly sturdy fish, but still. Don’t go ape nuts on it.
Place the pan with the fillets in the oven and bake for 15 minutes, until the fish is just cooked through and easily flakes with a fork.
I tried this first with lime, and again with lemon, and they were both the perfect accompaniment…I’m still not sure which is my favorite citrus with it. Go with whichever you prefer!
I like to pair this with simple sides because of the serious flavor going on with the fish- steamed rice and sauteed veggies. This would be great on any mild white fish. I hope you like it!